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Looking for something delicious and easy to bring to your New Year’s Eve celebration tonight? This twist on a classic shrimp cocktail is the perfect way to ring in 2014!

Roasted Shrimp Cocktail The Barefoot Contessa 
Shrimp cocktails are one of those classic appetizers found at almost every party. Forget boiling flavorless shrimp for this dish. The Barefoot Contessa punches the flavor up by roasting the shrimp and making a cocktail sauce from scratch. Once you taste this shrimp cocktail, you’ll never boil your shrimp again.

We used a small silicone brush to brush on the olive oil. It gives us more control over the amount of oil used. The shrimp can be made hours before they are served and are better after they’ve cooled. We always add more horseradish to the cocktail sauce – but we like things spicy! To make our lives easier, we use already deveined “Easy-Peel” frozen shrimp from Sam’s. We suggest you do the same!

Begin with these simple ingredients.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan and coat them with the olive oil, salt, and pepper.

Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Add horseradish.

Then add Worcestershire sauce.

Finally, add the lemon.

Serve as a dip with the shrimp!

Here’s the recipe:
Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1/2 cup chili sauce (The Barefoot Contessa recommends Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

Directions
Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan and coat them with the olive oil, salt, and pepper. Spread them out in one layer on the pan.

Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Add horseradish, Worcestershire sauce and lemon juice.

Serve as a dip with the shrimp.

Nom. nom. nom.