Combine shrimp, olive oil, salt and pepper in a large bowl, toss to coat.
Transfer shrimp to a baking sheet
and place in the oven. Bake for 12-15 minutes or until the shrimp are no longer opaque and cooked through.
Remove from the oven and chill in the refrigerator.
Combine balsamic, sriracha, ketchup, horseradish, brown sugar and garlic in a medium bowl, whisk to
combine the cocktail sauce. Refrigerate until ready to serve.
To serve, peel shrimp (if necessary) and arrange on a platter with cocktail on the side for dipping. Garnish with lemon wedges and fresh parsley.