Roasted Shrimp Cocktail

A perfectly easy way to make shrimp cocktail. Another great recipe from Barefoot Contessa's Back to Basics cookbook.

serves 6 to 8
2 lbs (12 to 15 count) shrimp
1 tbs olive oil
1/2 teas kosher salt
1/2 teas freshly ground black pepper

SAUCE:
1/2 cup Heinz chili sauce
1/2 cup ketchup
3 tbs prepared horseradish
2 teas freshly squeezed lemon juice
1/2 teas Worcestershire sauce
1/4 teas Tabasco sauce

Preheat oven to 400 degrees. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 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 Tabasco. Serve as a dip with the shrimp.