Roasted Shrimp with Smoked Chile Cocktail Sauce

Ingredients

• 0.5 teaspoon pepper black divided
• 1  chipotles in adobo canned
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove peeled
• 1 teaspoon honey 
• 2 tablespoons horseradish prepared drained
• 1  juice of lime fresh
• 2 tablespoons olive oil divided
• 6  plum tomatoes cored halved
• 0.5 teaspoon salt divided
• 1 pound frangelico deveined peeled
• 1 pound frangelico deveined peeled

Equipment

• food processor
• baking sheet
• oven

Directions

1. Preheat oven to 42
2. Combine tomatoes, garlic, and 1 tablespoon olive oil on a baking sheet; toss well.
3. Sprinkle with half of the salt and pepper. Roast until tomatoes are completely softened and garlic is golden brown (about 25 minutes).
4. Transfer mixture to food processor.
5. Add chipotle, horseradish, lime juice, and lime zest; process until smooth.
6. Add honey and cilantro; pulse 2-3 times or until combined.
7. On a separate baking sheet, combine shrimp and remaining olive oil; toss well.
8. Sprinkle with remaining salt and pepper. Roast until golden and just cooked through, turning once (about 8 minutes).
9. Place shrimp in individual glasses; serve with sauce.