Roasted Shrimp Cocktail

I am normally all by myself at the gym, but lately there is this old guy there that doesn’t know how to use the machines OR the remotes. 

So I walk in, and he’s pressed EVERY button of every remote and can’t get the t.v. on.  I asked if he needed help, because I actually did figure out how to use the remotes, and as I am trying to fix it, he’s holding another remote and keeps pressing buttons!

I said “that’s to change the channel remote – I have the one that turns the satellite on.”  That didn’t prevent him to keep trying to get it on pressing all the buttons! 

I gave up and did the bike in the next room.  He walked on the treadmill about 10 minutes, walked right by me and said “its all yours.” 

I finished my 15 minutes on the  bike, went in, and using ONE remote, was able to get the t.v. on.  So that’s where I get to the roasted shrimp cocktail!  Ina Garten was preparing an appetizer party and one of the things she made was roasted shrimp cocktail – she said the flavors that come out when roasting shrimp is incredible – so much more flavor that regular shrimp cocktail. 

I hope to make it over the weekend!  Here’s the recipe:

• 2 pounds shrimp, deveined and tails left on (12-15 count – big!)
• 1 tablespoon good olive oil
• 1/2 tsp. kosher salt
• 1/2 tsp. fresh black pepper

And the cocktail sauce she made looked killer too – lots of horseradish!

• 1/2 cup chili sauce
• 1/2 cup ketchup
• 3 tablespoons prepared horseradish
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 tsp. hot sauce (she recommends Tabasco!)

Place the shrimp on a sheet pan, toss with the olive oil, salt and pepper, making sure they are in one layer.  Roast for 8 to 10 minutes, just until they are pink and firm at 400 degrees.  Set aside to cool – can be served warm or at room temperature.

Lunch was more leftovers.  Two cups baby spinach on the bottom, 1 cup of leftover whole wheat pasta (I always make too much!) from our Cincinnati Chili dinner,  2 ounces cooked shrimp and the last of my latest batch of pasta sauce – liberally sprinkled with crushed red pepper! 😀

Can’t wait to try our cauliflower pizza crust again tonight.   We learned not to put it on foil and my plan tonight is to cook the crust on top of the stove to make almost like a cauliflower pancake so its crispy on the bottom, then put the toppings on and finish it off under the broiler.

Of course, in my head this turns out wonderfully, but you’ll have to come back tonight and see how it turns out! 

Afternoon break is ovah – see you at dinner!