For the shrimp:
- 2 pounds (12-15) shrimp
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the sauce:
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
Preheat the oven to 400 degrees F.
Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pain 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.
To make the sauce, combine all the ingredients and serve as a dip with the shrimp.