Cumin-Roasted Shrimp with Green Chile Cocktail Sauce

1. 1

   Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet.

2. 2

   Roast, tossing once, until opaque throughout, 4 to 6 minutes.

3. 3

   Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.

4. 4

   Serve the shrimp hot, cold or at room temperature with the sauce.

5. 5

   (The sauce can be made ahead and refrigerated for up to 3 days.)

* Per serving · 4 servings · Values may vary.

No additional tips available.