Baked Shrimp Ingredients: 2 lbs raw shrimp, 16-20 ct, peeled and deveined with tail-on 1 1/2 Tbsp olive oil 1/2 tsp sea salt 1/2 tsp black pepper 1 lemon, cut into 4 wedges to serve (optional) Shrimp Cocktail Sauce Ingredients: 1/2 cup ketchup 1/2 cup mild chili sauce, we like Heinz 3-4 Tbsp prepared horseradish, or add to taste 1 1/2 Tbsp lemon juice, freshly squeezed, or to taste 1 tsp Worcestershire sauce 1/2 tsp hot sauce, such as Tabasco, or to taste Instructions
After thawing the shrimp per the instructions on the container, rinse them under cold water and dry them thoroughly with paper towels. Spread shrimp on a large baking sheet with a rim. Drizzle with 1 1/2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. After stirring to incorporate, spread the shrimp in an even layer.
Bake the shrimp at 450 degrees Fahrenheit for 8 to 10 minutes, or until pink and just heated through.* Test one shrimp for doneness as soon as it emerges from the oven, and transfer the entire batch to a serving platter.
Remaining on the heated baking tray may result in overcooking. Whisk together all the components of the Cocktail Sauce, incorporating horseradish and hot sauce to personal preference (adjust the amount accordingly if you like your cocktail sauce piquant, or mild,).
Refrigerate the shrimp and sauce for a minimum of one hour or overnight, covered. When serving, refrigerate.
Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.