(from Ina Garten's Barefoot Contessa Back to Basics)
Serves 6-8

2 pounds (12 to 15-count) shrimp (Costco has already deveined shrimp available, usually during the weekends $8.99/lb)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

Cocktail Sauce1/2 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)

Combine all the ingredients in a bowl. Serve with the shrimp.

Lime Cilantro Cocktail Sauce (from friend JEL)

1/2 cup ketchup
2 tablespoons prepared horseradish
1 teaspoon freshly squeezed lime juice
2 tablespoons finely chopped cilantro
1/4 teaspoon tabasco (more if you like it with some kick)

Combine all the ingredients in a bowl. Refrigerate at least 3 hours to let the flavors meld.