serves 8-12 2 lbs shrimp, peeled and de-veined with the tails on 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon pepper 1 cup ketchup 4 tablespoon prepared horseradish 2 teaspoon lemon juice 1 teaspoon Worcestershire sauce ¼ 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.