This recipe is courtesy of Chef Laura Rodriguez, a personal chef and cooking instructor in Nashville TN. Read our Kid Interview of Chef Laura here!



  • ½ cup organic ketchup
  • ½ tablespoon horseradish
  • ¾ t lemon juice
  • Pinch of white pepper


  • 12 jumbo, tail-on, wild-caught shrimp, thawed, peeled, and deveined
  • Organic extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 teaspoon finely minced parsley for garnish
  • 1 lemon, sliced into half-moons for garnish


Preheat oven to 375°F and line a large baking sheet with unbleached parchment paper. Mix all ingredients for cocktail sauce in a small bowl and season to taste with a pinch of white pepper. Taste and adjust seasoning then set aside.

Place shrimp in a medium mixing bowl and drizzle with olive oil. Add a pinch of salt and pepper to the bowl then mix well to coat.

Skewer shrimp and arrange evenly on the parchment paper lined baking sheet. Bake for about 10-12 minutes until bright pink and cooked all the way through. Garnish with parsley and serve with cocktail sauce and lemon slices.

*Be sure to ask your guests about any shellfish allergies before serving!

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