INGREDIENTS
•
1/4 cup tomato paste
•
1/4 cup horseradish, drained
•
3 tablespoons extra-virgin olive oil, plus more for brushing
•
3/4 teaspoon hot sauce
•
Kosher salt and freshly ground pepper
•
2 pounds large shrimp, peeled and deveined (tails left on)
•
Lemon wedges, for serving