1/4 tablespoons olive oil
1 tablespoon lemon juice (from 1/2 lemon)
1 teaspoon lemon zest (from 1/2 lemon)
1 lb shrimp, cleaned, deveined and peeled--with tails attached
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chili sauce - done
1/4 cup ketchup - done
1 teaspoons horseradish
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/8 teaspoon worcestershire
1/4 teaspoon hot sauce (I used Texas Pete)
1. Preheat oven to 400 degrees F. In a small bowl, mix together olive oil, lemon juice and lemon zest. Lay shrimp on a parchment lined baking sheet, in one layer. Sprinkle shrimp with salt and freshly ground pepper. Pour olive oil mixture atop the shrimp and mix. Transfer to oven to cook for 10 minutes, until shrimp is thoroughly cooked.
2. In a small bowl, mix together chili sauce, ketchup, horseradish, fresh lemon juice, lemon zest, worcestershire and hot sauce. Transfer to refrigerator to cool. Serve alongside shrimp.