Peel and devein the shrimp, leaving the tails on. Place them on a
sheet pan with the olive oil, salt and pepper. Spread them in one
layer. Roast for 8-10 minutes, just until pink and cooked
through. Set aside to cool.
For the sauce, combine chili sauce, ketchup, horseradish, lemon
juice and Worcestershire sauce and hot sauce. Serve with shrimp.
Originally Submitted
12/31/2014
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