Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce and Lemon-Chive Mayo

Peel and devein shrimp (thaw first, if frozen), leaving tails in place. In a large bowl, combine lemon juice, olive oil and the kosher salt. Add shrimp; toss well. Set aside 10 minutes, tossing once or twice. Transfer shrimp to a 15x10x1-inch baking pan and spread evenly. Roast in a 400° oven until just pink and cooked through, about 5 minutes. Cool to room temperature; cover and refrigerate overnight or until well-chilled. (Meanwhile, make sauces.) Serve with extra lemon wedges if desired.

In a small bowl, combine chili sauce, ketchup, vodka, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery salt and freshly ground black pepper to taste. Chill until ready to serve.

In a small bowl, combine mayonnaise, chives, lemon zest, lemon juice, garlic, sugar and kosher salt and freshly ground black pepper to taste. Chill until ready to serve.