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.
Cocktail Sauce with Sriracha Chile
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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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.
Cocktail Sauce with Sriracha Chile
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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