INGREDIENTS :
For the shrimp:
2 pounds (12 to 15-count) shrimp
3-4 garlic cloves
4 tablespoon good olive oil
1/2 teaspoon of red pepper flakes
1 teaspoon of dry basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
INSTRUCTIONS :
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. In a large bowl, toss with garlic, olive oil, pepper flakes basil and salt and pepper until well coated. Place them on a sheet pan laid out in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, just combine all ingredients together and chill.
Compliments of Healthy Recipes 24/7
For the shrimp:
2 pounds (12 to 15-count) shrimp
3-4 garlic cloves
4 tablespoon good olive oil
1/2 teaspoon of red pepper flakes
1 teaspoon of dry basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
INSTRUCTIONS :
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. In a large bowl, toss with garlic, olive oil, pepper flakes basil and salt and pepper until well coated. Place them on a sheet pan laid out in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, just combine all ingredients together and chill.
Compliments of Healthy Recipes 24/7