LONGBRANCH Garlic Roasted Shrimp Cocktail

½ cup LONGBRANCH Bloody Mary Zinger
½ cup chili sauce
2 Tb grated red onion
2 Tb finely minced celery
3 Tb prepared horseradish
1-2 Tb fresh lemon juice
2 cloves garlic, finely minced
2 Tb extra virgin olive oil
2 Tb LONGBRANCH Bloody Mary Zinger
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 ½ lb. jumbo shrimp (18-24 per pound), peeled, tails on

Combine all sauce ingredients in blender. Blend until smooth. Remove to bowl. Cover; chill. Heat oven to 450˚. In large bowl, combine garlic, olive oil, LONGBRANCH Bloody Mary Zinger, salt & pepper. Add shrimp and toss to coat. Spread the shrimp on a heavy-duty baking sheet in a single layer. Roast for 3 minutes. Turn & roast until shrimp are opaque & firm, about 2-4 minutes. Transfer shrimp to a shallow dish, cover loosely & refrigerate at least 2 hours. Serve shrimp with sauce. Serves 6-8