Earlier in the week, I shared my new fave Cocktail Sauce recipe.
Now, let’s toss together a most excellent batch of shrimp to enjoy with that tasty, zippy sauce. And, the best part? While, sure you can serve these fine shrimp warm out of the oven, they are better well chilled so, for entertaining, you do all the prep well before hand and, when company arrives, just pull the shrimp and the cocktail sauce out of the fridge, arrange in nice serving bowls, crack open some wine, and enjoy!
INGREDIENTS
•1 lb jumbo shrimp, peeled and deveined, tails on
•4 to 6 cloves of garlic
•1/4 cup avocado or olive oil
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp dried parsley
•1/4 tsp Seasoned Salt
•1/4 tsp celery salt
Note: if using frozen shrimp, thaw them according to package instructions before seasoning and roasting.
Heat your oven to 450º, line a rimmed baking pan with foil, and apply cooking spray.
Add the oil to the garlic and seasonings in a food processor or blender and pulse until 
the garlic is nicely chopped. Scrape down the sides and transfer to a gallon sized zipper bag.
Add the shrimp, close the bag, and toss to coat well.
Arrange the shrimp in a single layer on the baking pan and bake for three minutes.
Turn the shrimp over and return to the oven for another two to four minutes, until they are nicely pink.
Allow to cool, then transfer to a clean zipper bag or other container and stash in the fridge to chill until it’s time to serve.
Pretty terrific shrimp!