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Instructions:
Preheat oven to 400 degrees. Peel and devein the shrimp, leaving the tails on.
Spread them on a cookie sheet in a single layer; drizzle with olive oil. Sprinkle with kosher salt and black pepper. Toss to coat.
Roast for 8 to 10 minutes, or until pink all the way through. Let cool. These can be chilled or served at room temperature.
Recipe for Shrimp Cocktail Sauce
Feeling a little "saucy"? Try making your own cocktail sauce instead of using that bottled stuff!
This recipe was found in one of Ina Garten's cookbooks (although at the moment I can't remember which one).
Ingredients:
- 1/2 cup Heinz chili sauce
- 1/2 cup Heinz ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
Instructions: Combine all ingredients and mix well. Chill until ready to serve. Serve as a dip with the shrimp.
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