Barefoot Contessa (en-US)

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2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails on
Good olive oil
Kosher salt and freshly ground black pepper
1¼ cups good mayonnaise, such as Hellmann’s
½ cup Heinz chili sauce
½ teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1½ tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
¼ cup minced scallions (2 scallions)
2 tablespoons capers, drained

Preheat the oven to 400 degrees.

Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.

Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

Roasted Shrimp Cocktail Louis