Shrimp Cocktail

We hosted a dinner party the other night and roasted a whole tenderloin roast. I had cut off the narrow tail end of the roast that would have been overcooked and was planning on making it for dinner tonight. It was pretty slight, making me think I needed to fortify the meal so I bought some small shrimp from the grocery store. These weren't high grade shrimp but I had no choice - we don't have a Whole Foods in our area. The wife didn't like the "surf 'n turf" entree idea (good call - it's kind of a white-trash-with-money menu item anyway) so I decided to make Ina Garten's shrimp cocktail. I was interested in her technique of roasting the shrimp in olive oil, kosher salt and pepper rather than boiling them. It seemed like the flavor would be more intense and it was. As an added benefit, the production was easy. Large shrimp take about 10 minutes in a 400 degree oven while these shrimpy shrimp took about 6 minutes. The cocktail sauce was good but I think a remoulade sauce may have been even better. I tweaked Ina's cocktail sauce by using lemon zest in addition to the juice. Here is her recipe for this: http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-recipe/index.html

A square plate makes everything look better.