Peel and devein the shrimp, leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce.
Tools You May Need
Photograph by Quentin Bacon
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
Tools You May Need
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