Happy Labor Day! If you’re hosting a backyard bash tonight, then I’ve got a perfect appetizer for you that comes together in a snap. Succulent roasted shrimp artfully arranged beside a bowl of fiery cocktail sauce flavored with Sriracha, horseradish, Worcestershire, lemon and fish sauce. If you’ve never roasted shrimp before, I would highly suggest that you to give it a try. Simply dressed in olive oil, salt and pepper, raw shrimp scatter about a parchment-lined baking sheet unsuspectedly enter a blistering hot oven. Mere moments later, the shrimp reemerge tender and blushing with just a kiss of caramelization. You’ll never boil shrimp again. The sauce? Spice-C. Reminiscent of classic cocktail sauce, this brazen accoutrement is a perfect counter to the shrimp’s sweet flesh. Worcestershire and fish sauce provide a savory depth of flavor. Continue reading for the recipe.