- 2 pounds peeled and deveined large shrimp with tails on (12–15 count)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Preheat oven to 400°.
Coat shrimp with olive oil, salt and pepper and spread them in a single layer on sheet pan. Roast for 8–10 minutes, or until shrimp is just pink, firm and cooked through.
Let cool. Serve with cocktail sauce.