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Sriracha Garlic Shrimp Cocktail

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Serves 6


Ingredients:

1 1/2 lb. jumbo shrimp, (16-20 count), shells peeled, tails left on
2 cloves garlic, finely chopped (about 1 tablespoon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
  1. Heat the oven to 450 degrees F.
  2. 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 heavy-duty 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. (You can also sauté the shrimp on top of the stove until they turn pink as an alternate cooking method.) Transfer the shrimp to a shallow dish, cover partially, and refrigerate.
  3. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
Cocktail Sauce with Sriracha Chile
1 bottle Heinz Chili Sauce
1 teaspoon chili garlic sauce
1 teaspoon sriracha hot chili sauce
  1. Put all ingredients in a bowl and stir to combine. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Serve with Roasted Garlic Shrimp Cocktail. Yields 1 1/4 cups.
Course: Appetizer
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