Roasted shrimp cocktail Louis from Cook Like a Pro: Recipes and Tips for Home Cooks (page 32) by Ina Garten

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Ingredients

scallions
lemons
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

krista_fcgy12 on February 24, 2026

Excellent. I made this recipe for lunch along with a vegetarian salad and roasted vegetable soup. Simple and delicious. The sauce on the side was so flavorful.
halfchefc on February 16, 2026

Only made the sauce for some already cooked shrimp and it was delish!!! Followed what another commenter did with the ketchup and chili powder and it worked great.
mharriman on December 31, 2020

I made a third of the recipe as part of a NYE dinner for my husband and me. I was very happy with the results of roasting the shrimp. I only needed 7 minutes in my oven, and will remember this method again. I modified the dipping sauce a bit- I didn’t have chili sauce so I used ketchup and chili powder. I also used Hellman’s light mayo instead of full fat. The dip was delicious, even with the changes.
anya_sf on July 23, 2019

I made half the recipe and served it over salad, turning it into a main course for 2 people. The dressing was deliciously zesty with a kick; I swapped half the mayo for yogurt to lighten it. There was plenty of dressing for both salad and shrimp, plus a little extra. My salad contained butter lettuce, cucumber, boiled potatoes, and blanched snap peas and haricots verts. The dressing would make a nice dip for veggies. The shrimp were cooked perfectly and weren't tough or rubbery at all.