Roasted Shrimp Cocktail

I have to bring an appetizer to a party tonight. I decided to make this recipe. It's super easy & tastes delicious. I've made this several times in the past few months & it's always a big hit.
The recipe is from Ina's new cookbook. In the book she suggests that if chicken tastes so much better roasted, rather than poached...wouldn't that be true for shrimp?
It is.
Today, I made a 1/2 recipe, but it can easily be doubled.

Start with a pound of shelled & deveined raw shrimp.
Preheat the oven to 400 degrees.

Place them in a large mixing bowl & toss with 1 tablespoon of olive oil, a 1/2 teaspoon of kosher salt & some pepper.

Lay the shrimp out on a baking sheet. Use a sheet that is large enough that they all fit in a single layer.

Roast them for 3-5 minutes, depending on the size of the shrimp. The tails & edges should be turning pink.

Remove them from the oven, and using tongs, flip them all over. You can see that the side in contact with the hot pan cooks much faster...hence, the reason for flipping.
Continue roasting for another 3-5 minutes.

Remove them from the oven & immediately take them off the pan. Otherwise, they will continue to cook sitting there.
Place them in a bowl & stick them in the fridge to chill.

While the shrimps are getting chilly, start making the cocktail sauce. Cocktail sauce in a jar is disgusting. This is so easy, there is no reason not to make it yourself.
Begin by putting a 1/4 cup of Heinz chili sauce in a small bowl.

Add a 1/4 cup of Heinz ketchup,

1 1/2 tablespoons of horseradish,

a teaspoon of lemon juice,

a dash of Worcestershire sauce,

and a dash of Tabasco.

Stir to combine,

and serve with the shrimp.