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Sriracha Garlic Shrimp Cocktail
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|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|
- 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 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.
- When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
|1 bottle Heinz Chili Sauce|
|1 teaspoon chili garlic sauce|
|1 teaspoon sriracha hot chili sauce|
- 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.
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