Ingredients

The following ingredients have 4 Servings
  • 2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails on Good olive oil Kosher salt and freshly ground black pepper 1¼ cups good mayonnaise, such as Hellmann’s ½ cup Heinz chili sauce ½ teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1½ tablespoons bottled grated white horseradish, drained 2 teaspoons Sriracha 1 teaspoon Worcestershire sauce ¼ cup minced scallions (2 scallions) 2 tablespoons capers, drained

Instruction

  • <p>Preheat the oven to 400 degrees.</p> <p>  </p> <p>Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool. </p> <p>  </p> <p>Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails. </p> <p>  </p>