Once you roast shrimp, rather than boil them for shrimp cocktail, you’ll never go back! They have so much more flavor this way and they couldn’t be any easer to make!
• 1 lb of jumbo shrimp, peeled and deveined, with tails left on
• 3 cloves of garlic, minced
• 1 Tbs of olive oil
• 1/4 tsp of kosher salt
• 1/4 tsp of freshly ground black pepper
Heat oven to 450
Place the shrimp on a baking sheet in a single layer and drizzle on the olive oil, sprinkle with the garlic, salt and pepper. Toss around with your hands to coat well. Bake for 3-4 minutes, turn and bake another 3-4 minutes until firm and opaque.
Place in serving dish and chill for at least 1 hour, serve with cocktail sauce and lemon wedges. I always buy prepared cocktail sauce and doctor it up with horseradish, lemon juice, Worcestershire and a little hot sauce.