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 Heinz chili sauce

1/2 cup Heinz ketchup

3 tablespoons prepared horseradish

2 teaspoons freshly squeezed lemon juice, plus lemon zest for topping

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco sauce