I made this sauce and roasted the shrimp on Friday for Saturday night. If you like a Louis sauce on seafood, try this one. It's quite good and good if you need a make ahead dish.

I served it as a salad over shredded crispy lettuce, topped with the shrimp and then the sauce. It would make a nice entree salad with some sliced avocado, hard boiled egg slices and tomatoes.

Any time I need cooked shrimp for a dish, I used this roasted shrimp method. I line a baking sheet with foil and sometimes, top it with a sheet or parchment. Easy clean up when done.

Timing of cooking the shrimp depends on the size of the shrimp. I used some bite sized shrimp for the salad and they were done in 6 minutes. Shrimp cook quickly using this method.

Recipe

2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails

Good olive oil

Kosher salt and freshly ground black pepper

1 1/4 cups good mayonnaise, such as Hellmann's

1/2 cup Heinz chili sauce

1/2 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons bottled grated white horseradish, drained

2 teaspoons Sriracha

1 teaspoon Worcestershire sauce

1/4 cup minced scallions (2 scallions)

2 tablespoons capers, drained

Directions

Preheat the oven to 400 degrees F.
Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

Cook’s Note

In this episode, Ina roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter.