Roasted Shrimp Cocktail

Cocktail hour humor: I don’t look like someone who leans on a mantelpiece with a cocktail in my hand, you know. Charles Bronson

This week we are featuring another Ina cooking project, How Good Does that Look and what a good way to start off the week with a bit of a departure serving Ina’s roasted shrimp cocktail, peeking out of a thoroughly chilled gazpacho or my favorite, roasted shrimp tossed into a butter lettuce Greek salad…you can make Ina’s suggested cocktail sauce or make your own favorite sauce or maybe a trio of sauces.  Ina suggests the following seasonings and measurement, but I have also added a pinch of smoked or plain paprika, lime or lemon seasoned salt for a bit of a pucker up treat.

2 pounds shrimp, peeled and deveined
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Toss and roast on a lightly oiled sheet pan, chill until serving time or add to cold fresh gazpacho or freshly made Greek salad serve with crusty bread and chilled white or Rosé wine.


One thought on “Roasted Shrimp Cocktail

Comments are closed.