Roasted Shrimp Cocktail

Wednesday, I shared my new fave Cocktail Sauce, based on a recipe from the barefoot contessa.

Today, let’s talk about my new fave way to prep shrimp cocktail, also a recipe from the contessa; and this one, I’ve only added a bit of Aleppo pepper to the seasonings and swapped in avocado oil for the olive oil she called for.

One mighty fine way to make shrimp, if you ask me, and wicked simple, to boot.

•1 lb raw, tail on shrimp, thawed, if frozen
•1 tbsp avocado or olive oil
•1/2 tsp Kosher salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper

Heat your oven to 400º.

Toss the shrimp in the oil and seasonings, then arrange in a single layer on a rimmed baking sheet.

Bake for eight or nine minutes, until the shrimp is properly pink.

Cool, then stash in the fridge until you are ready to serve.

Don’t forget to make that cocktail sauce.

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