Roast Shrimp Cocktail with Bloody Mary Cocktail Sauce

Everyone loves shrimp cocktails! This adaptation roasts the shrimp instead of poaching, further infusing it with flavor. The shrimp are seasoned with our Arbequina Extra Virgin Olive Oil, an award-winning oil made at our family mill in Jaen, Spain, and our Annapolis Seasoning.

Ingredients: 

1 cup ketchup 

1 tablespoon Bianco White Balsamic 

1 tablespoon prepared horseradish 

1 tablespoon Worcestershire sauce 

1/2 teaspoon celery salt 

1/2 teaspoon hot sauce 

1 tablespoon vodka 

1lb raw large shrimp, peeled 

2 tablespoons Arbequina Extra Virgin Olive Oil 

2 teaspoon Annapolis Seasoning 

Celery stalks, lemon wedges, and lime wedges for garnish 

Instructions

Preheat oven to 400°F and line a large baking sheet with aluminum foil, set aside.
Place ketchup, balsamic, horseradish, Worcestershire sauce, celery salt, hot sauce, and vodka in a medium bowl, whisk to combine and refrigerate until ready to serve.
Place shrimp on the prepared baking sheet, drizzle with olive oil and sprinkle with Annapolis seasoning. Place in the oven and roast for 10-12 minutes or until the shrimp are cooked. Remove from the oven, set aside to cool to room temperature, or chill in the refrigerator. To serve, place shrimp and cocktail sauce on a serving platter and garnish with celery, lemon, and lime.