Roasted Shrimp Cocktail

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For the shrimp:

2 pounds (12 to 15-count) shrimp

1 tablespoon good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the sauce:

1/2 cup chili sauce (recommended: Heinz)

1/2 cup ketchup

3 tablespoons prepared horseradish

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce (recommended: Tabasco)