Roast Shrimp with Chili Mayonnaise
Serves 4
2 pounds of shrimp, peeled, deveined, and tails left on
2 tablespoons of olive oil
Kosher Salt and Coarse Ground Pepper to taste
Sauce
1/4cup chili sauce
1/2 cup mayonnaise
Dash of Worcestershire sauce
1 teaspoon lemon juice
Preheat the oven to 400 degrees.
Arrange the shrimp in one layer on a baking sheetbaking sheet (for easier clean up, you can cover the baking sheet with foil if you like). Drizzle the olive oil over the shrimp and then sprinkle the shrimp with the salt and pepper. Roast the shrimp for about 10 minutes, just until they are pink and cooked through.
For the sauce, combine the ingredients (can be made ahead) and serve as a dip with the shrimp.