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Roasted Shrimp With House Made Cocktail Sauce By: Chef Victoria by


serves 8-12
2 lbs shrimp, peeled and de-veined with the tails on
1 tablespoon olive oil
teaspoon salt
teaspoon pepper
1 cup ketchup
4 tablespoon prepared horseradish
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
teaspoon hot sauce


For the shrimp: Preheat the oven to 400 degrees. Season with salt, pepper, olive oil and arrange on a sheet tray in a single layer. Roast until pink, about 8-10 minutes.
For the cocktail sauce:
Combine all ingredients. Season with salt and pepper. Feel free to add horseradish/hot sauce to taste.

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