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Roasted Garlic Shrimp Cocktail
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|1 1/2 lb jumbo Quick Peel Raw Shrimp, (16-20 count), shells off, tails left on|
|2 cloves garlic, finely chopped (about 1 tablespoons)|
|2 tablespoons extra-virgin olive oil|
|1/2 teaspoon kosher salt|
|1/4 teaspoon cracked black pepper|
|Festival Cocktail Sauce|
- Heat the oven to 450 degrees F.
- Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavyduty rimmed baking sheet in a single layer.
- Roast for 3 minutes, turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 minutes. Transfer the shrimp to a shallow dish, cover, and refrigerate.
- When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
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