1/2 lb. jumbo shrimp (16 to 20 per lb.; shells peeled, tails off)
2 cloves garlic, finely chopped (about 1 Tbsp.)
2 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
cocktail sauce (homemade)
Heat the oven to 450 degrees. Devein the shrimp, if necessary. In a large
bowl, toss the shrimp with the garlic, olive oil, salt and pepper.
Spread the shrimp on a heavy-duty rimmed baking sheet in a single
layer. Roast for 3 minutes; turn the shrimp over with tongs and
continue roasting until the shrimp are opaque and firm, another 2 to
4 minutes. Transfer the shrimp to a shallow dish; cover loosely and
refrigerate. When the shrimp are thoroughly chilled (after about 2
hours), serve them with the cocktail sauce.
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