Once you roast shrimp, rather than boil them for shrimp cocktail, you’ll never go back! They have so much more flavor this way!
• 1 lb jumbo shrimp, peeled and deveined, with tails left on
• 3 cloves garlic, minced
• 1 Tbs olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
Heat oven to 450
Place shrimp on a baking sheet in a single layer and drizzle on the olive oil, sprinkle with the garlic, salt & pepper. Toss around with your hands to coat well.
Roast 3-4 minutes, turn and roast another 3-4 minutes until firm and opaque.
Place in serving dish and chill for an hour or two, serve with cocktail sauce, I always buy cocktail sauce and doctor it up with extra horseradish, lemon juice and a little hot sauce.