2 pounds (16-20 counts) of peeled and deveined fresh shrimp, intact at the tail Half tablespoon olive oil Half a teaspoon of sea salt Half a teaspoon of black pepper 1 lemon, optionally sliced into four wedges for serving Half cupketchup We prefer 1/2 cup moderate chili sauce from Heinz. 3 to 4 tablespoons horseradish 1 1/2 tablespoons freshly strained lemon juice 1 teaspoon sauce Worcestershire 1/2 teaspoon hot sauce
After thawing the shrimp per the instructions on the container, rinse them under cold water and dry them thoroughly with paper towels. Spread shrimp on a large baking sheet with a rim. Drizzle with 1 1/2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. After stirring to incorporate, spread the shrimp in an even layer.
Bake the shrimp at 450 degrees Fahrenheit for 8 to 10 minutes, or until pink and just heated through. Test one shrimp for doneness as soon as it emerges from the oven, and transfer the entire batch to a serving platter. Remaining on the heated baking tray may result in overcooking.
Whisk together all the components of the Cocktail Sauce, incorporating horseradish and hot sauce to personal preference (adjust the amount accordingly if you like your cocktail sauce piquant, or mild,). Refrigerate the shrimp and sauce for a minimum of one hour or overnight, covered. When serving, refrigerate.