For the 2 pounds large shrimp, peeled and deveined, with the tails kept on
Zest of 1 large lime
1tablespoonlime juice
1tablespoonolive oil
1/2teaspoonsalt
1/2teaspoonblack pepper
2clovesgarlic, minced
For the cocktail sauce:
1/2cupketchup
1 -2tablespoonhorseradish (or to taste)
1/2tablespoonlime juice
1⁄4 teaspoon Worcestershire sauce
1⁄4 teaspoon salt
1/8teaspoonpepper pepper
Instructions
For the Shrimp:
Preheat the oven to 400 degrees (F). Place the shrimp in an even layer on a large baking sheet; set aside. In a small bowl combine the lime zest, lime juice, oil oil, salt, pepper, and garlic; stir well to combine. Pour the mixture over the shrimp and toss the shrimp around a little to help coat them evenly. Be sure to arrange the shrimp in an even layer without any of them overlapping when finished. Roast the shrimp for 8-9 minutes, or until they're pink and opaque all the way through. Transfer shrimp to a clean dish and let them cool. Place in the fridge until needed.
For the cocktail sauce:
In a small bowl combine all of the ingredients, mixing well to evenly combine. Chill until needed.
Notes
This recipe can easily be double as needed. This recipe may be made up to 12 hours in advance and kept in the fridge until served.
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