2 lbs extra-large or larger shrimp, peeled and deveined with tails on
2 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp ground pepper
1/2 tsp garlic granules (granulated garlic)
1/2 tsp onion granules (granulated onion)
For the Sauce:
1 cup ketchup
2 tbsp horseradish
1 tbsp sriracha sauce
2 tbsp fresh lemon juice
1.Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil -- or regular aluminum foil sprayed with nonstick spray. Arrange the shrimp on the baking sheet and drizzle with olive oil.
2.In a small bowl, stir together the salt, pepper, garlic granules and onion granules. Sprinkle half of the mixture on the shrimp.
3.Bake the shrimp for 7 minutes and then flip. Sprinkle with the remaining half of the spice mixture. Bake for an additional 7-10 minutes until cooked through.
4.Meanwhile, in a small bowl, stir together the ketchup, horseradish, sriracha and lemon juice for the sauce.
5.Serve the shrimp hot from the oven with the sauce, or chill the shrimp and the sauce and serve later or the next day.