David MaloshAdvertisement - Continue Reading BelowIngredientsSee Nutritional InformationSHRIMP2 lb. peeled and deveined jumbo shrimp (tails intact), thawed if frozen1 Tbsp. olive oil1 1/2 tsp. finely chopped fresh thyme3/4 tsp. smoked paprika1/2 tsp. kosher salt1/4 tsp. black pepperStep 1For the cocktail sauce: Put the cranberries in a mini food processor and pulse until finely chopped. Add the ketchup, horseradish and Worcestershire sauce; pulse to combine. Scrape into a serving dish and refrigerate at least 30 minutes or up to 4 hours. Step 2For the shrimp: Preheat the oven to 425˚. Pat the shrimp dry, then toss with the olive oil, thyme, smoked paprika, salt