Roasted Shrimp Cocktail With Aioli

1. 1

   In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.

2. 2

   Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated.

3. 3

   Whisk in horseradish, hot sauce and ketchup.

4. 4

   Cover and refrigerate until ready to use, up to 3 days.

5. 5

   Heat oven to 425 degrees.

6. 6

   In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

7. 7

   Spread shrimp in a single layer on a baking sheet.

8. 8

   Roast until shrimp are just opaque, about 10 minutes.

9. 9

   Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.