modern shrimp cocktail

Yes, you can show up with one of those almost-defrosted shrimp rings from the seafood department. But why settle for watery, tasteless shrimp when you can make really tasty ones in less time than it takes to run to the store? The key is to roast the shrimp instead of boiling them - an idea from the Barefoot Contessa, Ina Garten. You'll be amazed at the difference it makes.

serves 10

2 lbs jumbo (12-14 count) shrimp, peeled and deveined, tail on
1 1/2 cups ketchup
1/2 cup prepared horseradish
3 tbsp worcestershire sauce
juice of 1 lemon
hot sauce to taste
olive oil
salt and pepper

Preheat oven to 400 degrees. Toss shrimp with olive oil and season lightly with salt and pepper. Spread shrimp out in a single layer on a baking sheet (use 2 if you need to) and roast for 8-10 minutes or until barely pink. Shrimp will continue to cook once you take them out of the oven. While shrimp roasts, combine remaining ingredients to make cocktail sauce. Season with hot sauce and salt and pepper to taste. Serve at room temperature.