Shrimp Cocktails with Homemade Cocktail Sauce
- 2 pounds jumbo shrimp (raw), peeled and deveined
- 1/4 cup oil
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 jumbo lemon, cut into wedges
- For the Sauce
- 1 cup ketchup, Portland Ketchup brand
- 1 1/2 tablespoon horseradish, extra hot Beaver brand
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 dash pepper
To make the cocktail sauce: mix all ingredients (except shrimp!) and set aside.
To prepare the shrimp:
- Thaw shrimp if frozen. Rinse under cool water. Drain well, and pat dry with paper towels.
- Place shrimp in a bowl. Drizzle with 1/4 cup vegetable oil. Stir well. Sprinkle with kosher salt and black pepper. Spread onto a baking sheet. Preheat oven to 375, using convection if you have it.
- Bake shrimp for 3 minutes. Use a fork to test for doneness. Shrimp should be somewhat firm to the touch. When shrimp are done, immediately transfer from the baking sheet on to a (otherwise, shrimp will continue to cook).
- Slice lemon into wedges.
- Arrange shrimp on a pretty platter and serve with the cocktail sauce and lemon wedges on the side.
