1poundlarge uncooked shrimp (12 to 15 count), peeled, deveined, and tails left on
Freshly ground black pepper
For the spicy cocktail sauce:
1/4cupSriracha, a garlic-chili sauce*
1 1/2tablespoonsprepared horseradish
1teaspoonsfreshly squeezed lemon juice, plus more to taste
Preheat oven to 400°F. Line a baking sheet with a silpat or parchment paper.
In a medium bowl, toss shrimp with olive oil (about 2 teaspoons) and a sprinkling of kosher salt and freshly ground pepper. Spread out in an even layer on the prepared baking sheet. Season with a bit more kosher salt and black pepper.
Bake until the shrimp are firm and blushing (about 6 to 8 minutes). Don't over cook here. Set aside to cool.
While the shrimp are cooling, prepare the cocktail sauce. In a small bowl, add ketchup, Sriracha, horseradish, lemon juice, Worcestershire and fish sauce, stirring until well combined. Taste and add more lemon juice if needed.
To serve, place a small bowl of spicy cocktail sauce on a platter or large plate. Arrange shrimp around the bowl. Garnish with additional lemon wedges if desired.
* I like my cocktail sauce pretty fiery. If you are heat sensitive, start with just a squeeze of Sriracha and add more to taste. You could also substitue in a more mild chili sauce.