Inspired from EPIC Steak's shrimp cocktail in San Francisco, this appetizer includes oven roasted shrimp and a cocktail sauce with chili oil and lemon juice.
1 lb shrimp (12 to 15 count), peeled and deveined with tails
3 tsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
Salt and pepper to taste
1/2 cup ketchup
1 clove garlic, minced
1 tsp Round Pond Estate Chili Infused Olive Oil
1 1/2 Tbsp horseradish
1 tsp lemon juice
1/2 tsp worcestershire sauce
1/4 tsp fish sauce
Toss shrimp with Italian Varietal Olive Oil, salt and pepper. Spread out evenly on a parchment lined baking sheet. Bake in a 400* oven until pink, about 5 to 7 minutes. Remove from oven and set aside to cool.
Combine the ketchup, garlic, Chili Infused Olive Oil, horseradish, lemon juice, worcestershire sauce and fish sauce, stirring until incorporated. Taste for seasonings.
Serve cooled shrimp on a platter with a small bowl of cocktail sauce.