| 11 | 15 | 104 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 12 |
| 908 gm | Shrimp, raw (peeled and deveined) |
| 3 clove(s) | Garlic (minced) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1/2 tsp | Red pepper flakes |
| 1 tsp, ground | Basil, dried |
| 1 dash | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1/2 cup | Tomato ketchup |
| 2 tbsp | Horseradish, prepared |
| 12 lemon wedge | Lemon (wedges for garnish; optional) |
| 6 sprig | Parsley, fresh (for garnish; optional) |
1. Preheat oven to 400oF (205oC) and prepare a baking sheet with parchment paper.
2. In a large bowl, add shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until coated.
3. Spread shrimp out in a single layer on the baking sheet and bake for 8-10 minutes.
4. While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
5. Remove shrimp from the oven, let cool for 2-3 minutes.
6. Garnish with fresh parsley and lemon wedges and serve with homemade cocktail sauce.
| Meat | 0.8 |
| Vegetables | 0.2 |
