Products used: Tellicherry Peppercorns, PepperMate Pepper Mill, Professional Half Sheet Pan, Olio Santo Extra Virgin Olive Oil
Ingredients
For the Shrimp:
2 pounds (12 to 15 count) shrimp
1 tablespoon Olio Santo olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the Sauce:
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Directions
Preheat the oven to 400 degrees.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.
Serving suggestion: Serve the dip in our Hotel Silver Sauce Boat and the shrimp on any of our white serving platters.
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