Roasted Shrimp Cocktail

*Inspired by Ina Garten

25, 21-25 count shrimp (large)

olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon fresh coarse chopped parsley

Preheat the oven to 375'F. Peel and de-vein the shrimp. Place the shrimp on a large roasting pan or baking sheet. Drizzle the oil olive and sprinkle the salt and pepper evenly over the shrimp. Use your hands to toss the shrimp with the oil olive, salt and pepper. Make sure the shrimp are spread evenly over the roasting pan. Roast for 8-10 minutes until pink and cooked through. Sprinkle with parsley and transfer the shrimp to a serving platter. Serve warm or at room temperature with cocktail sauce.

I usually use store bought cocktail sauce that I spruce up by adding a splash of worchestershire sauce, a dash of tabasco sauce and a squeeze of fresh lemon juice.