2 pounds of shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 Cup Chili Sauce
1/2 cup ketchup
3 tablespoons horseradish
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce
Preheat oven to 400 degrees (F)
Peel shrimp leaving tails on
Place shrimp on a sheet pan with olive oil, salt, and pepper (spread them in a single
Roast for 8-10 minutes (until pink and firm)
Set aside and cool
Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as the dip
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20 count shrimp $18 lb
30 count shrimp $18 lb
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