Instructions

1. Heat the oven or toaster oven to 500°F.
2. Put 1 pint tomatoes in a roasting pan; toss with olive oil, about 10-15 minutes.
3. Boil, roast, or grill the shrimp. If using the oven, put the shrimp in a roasting pan with the tomatoes.
4. Roast, turning the shrimp once, until they’re pink all over, 10-15 minutes.
5. If grilling, brush grill with oil, and grill shrimp on high heat, turning once, grill until pink all over, about 8-10 minutes.
6. If boiling the shrimp, add aromatics (whole peppercorns, coriander, dill, bay leaves, lemon halves, salt, pepper) in a large saucepan, bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8-10 minutes, or until shrimp are just cooked through. Drain shrimp in a colander, discard the liquid, and allow to cool.
7. Mash the tomatoes in a bowl. Add 2 tablespoons olive oil, lemon juice, Worcestershire, horseradish and hot sauce. Season to taste with more horseradish, lemon juice, Worcestershire, hot sauce, salt, and pepper. If you prefer a smoother consistency, use a blender or processor to blend the cocktail sauce.
8. Serve shrimp on a plate or glass with the warm cocktail sauce with lemon slices.