Ingredients

• 1/4 cup tomato paste
• 1/4 cup horseradish, drained
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 3/4 teaspoon hot sauce
• Kosher salt and freshly ground pepper
• 2 pounds large shrimp, peeled and deveined (tails left on)
• Lemon wedges, for serving

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Instructions

1. Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
2. Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.
3. Photograph by Con Poulos