Roasted Shrimp Cocktail
I’ve made this dish a couple of times already, and it was just as delicious this time! I will never boil shrimp again! The roasting makes a big difference. Simple, easy, and flavorful. Thanks so much Ina.
For the shrimp:
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
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 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.