Roasted Shrimp Cocktail

I made this last night for dinner. It is from the Barfoot Contessa's cookbook Back to Basics. I can tell that we are going to have a lasting relationship. I adjusted the sauce a bit to my liking. It has a kick and the way that she had it, there was a little to much horseradish for my liking. ENJOY!

Roasted Shrimp Cocktail
INGREDIENTS FOR 6-8 SERVINGS;
For the Shrimp:
2 Lbs. Shrimp
1 Tbs. Good Olive Oil
½ tsp. Kosher Salt
½ tsp. Fresh Ground Black Pepper
For the Sauce:
½ C. Chili Sauce
½ C. Ketchup
1 ½ Tbs. Horseradish
2 tsp. Fresh Lemon juice
½ tsp. Worcestershire Sauce
¼ tsp. Tabasco Sauce
INSTRUCTIONS:
Preheat oven to 400 degrees. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce combine all ingredients and mix well. Serve as a dip with the shrimp.