Sometimes you need something just to wake up those taste buds. And nothing works better than a tasty appetizer.

We've been getting a lot of requests for a good appetizer recipe. So in this House Works, Chef Judy joins us in the kitchen with an amazing dish that puts shrimp front and center.

Roasted Shrimp
Servings: 6
2 pounds shrimp, 12 to 15 per pound
1 tablespoon olive oil
1 teaspoon of Judy's house seasoning
1 medium lemon
1 cup ketchup
3 tablespoons horseradish
1 teaspoon Worcestershire sauce
Judy's house seasoning
1 part sea salt
1 part black pepper
1/ 4 part dried minced garlic
1/4 part red chili flakes

Place seasonings in a coffee grinder and pulse to a medium course grind. Take shells off shrimps and devein, leaving tails on. Toss shrimp in seasoning and roast in a 450 oven for 10 minutes. Squeeze lemon over shrimp. Mix ketchup, horseradish and Worcestershire sauce together and serve with shrimp.

Per Serving (excluding unknown items): 228 Calories; 5g Fat (19.6% calories from fat); 31g Protein; 14g Carbohydrate; 1g Dietary Fiber; 230mg Cholesterol; 715mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.