Roasted garlic shrimp with spicy cocktail sauce

My SMIL makes the best shrimp.  Only one of my kiddos will eat them now but I bet they'll come around eventually.

Brine 4 lbs of frozen shrimp (16-20 count) in a large bag with cold water and kosher salt until the shrimp are thawed.

Peel and devein.

Marinate the shrimp in olive oil, 2 tbs minced garlic, lemon zest, a squeeze of lemon and a pinch of red pepper flakes (overnight to one hour before cooking).

Bake on a foil lined cookie sheet at 400 for 8-10 minutes or until the shrimp turn pink and beginning to curl.

Remove from oven and then refrigerate.  

For the sauce, combine-

1/2 cup chili sauce

1/2 cup ketchup

3 tbs prepared horseradish

2 tsp fresh lemon juice

1/2 tsp Worchestershire sauce

1/4 tsp hot sauce

Serve shrimp with sauce and lemon wedges.