Fast and fabulous roasted shrimp cocktail: A party appetizer must

If you're looking for some tasty nibbles to usher in the New Year, or you're hosting a Rose Bowl watch party, we've got a classic party appetizer to share.

For the holidays, serving any seafood is special, and shrimp is the easiest. And this roasted shrimp is also perfect for Monday's Rose Bowl game as the University of Michigan takes on Alabama. Fans will love the spicy, horseradish kick of the cocktail sauce.

This shrimp appetizer is a classic, adapted from a treasured Ina Garten recipe I've used for many years. Once you make shrimp this way, it could become your go-to for any party.

One step not to omit is brining the shrimp. It may sound silly because shrimp come from salt water, but soaking shrimp in a saltwater brine and sometimes with a little sugar adds moisture, plumping up the shrimp. This added moisture prevents the shrimp from drying out.

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How to: Soak 1 pound of shell-on shrimp in 8 cups of water mixed with 1/3 cup kosher salt and 1/3 cup sugar. Or you can use all salt. Brine about two hours, drain and rinse well with cold water.

When you're ready to roast the shrimp. Peel and devein them and pat them dry using paper towel.

Roasted shrimp with spicy or sweet cocktail sauce

Makes: 30 shrimp / Preparation time: 15 minutes / Total time: 20 minutes. Roast and chill the shrimp several hours or a day ahead.

1 1/2 pounds raw jumbo or large shrimp (at least 21 count per pound)

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Morton's Nature Season Seasoning Blend or favorite all-purpose seasoning

Spicy Cocktail Sauce

1/2 cup chili sauce

1/2 cup ketchup

3 tablespoons horseradish (or more to taste)

2 teaspoons lemon juice

1/2 teaspoon Worcestershire sauce

Sweet Cocktail Sauce

1/2 cup Sweet Asian Chili sauce

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon minced green onions (green part only)

1 teaspoon minced garlic

1/2 teaspoon red pepper flakes or to taste

1 tablespoon chopped cilantro

Preheat the oven to 400 degrees.

Peel the shrimp, leaving the tail intact. Devein them and place in a large bowl. Sprinkle with the olive oil, salt, pepper and seasoning blend. Place the shrimp in an even layer on a baking sheet. Bake for 8 to 10 minutes or until just pink and firm and cooked through. Set aside to cool.

To make either sauce or both, in separate bowls whisk together each of the sauce ingredients. Taste and adjust seasonings as needed. Serve with the shrimp.

Adapted from "Barefoot Contessa Back to Basics," by Ina Garten (Clarkson Potter, $35). Tested by Susan Selasky for the Free Press Test Kitchen.

This article originally appeared on Detroit Free Press: Roasted shrimp appetizer recipe to ring in the New Year