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Roasted Garlic Shrimp Cocktail

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Serves 16-20


Ingredients:

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

Directions:

  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 heavyduty rimmed baking sheet in a single layer.
  3. 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.
  4. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
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