This is so easy and it saves the hassle of dealing with boiling water...plus the shrimp tastes soooo yummy!
For the shrimp
2 pounds shrimp (12 to 15 count shrimp, I got ours at Costco...already de-veined! Woo hoo!)
1 Tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.
Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Toss them around to make sure they are covered with the olive oil, salt and pepper. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the cocktail sauce
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Combine together and refrigerate before serving.