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Roasted Shrimp Cocktail Louis

  • 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.

Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved

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