Shrimp Cocktail With Rocoto Chile Dipping Sauce

Recipe Ingredients

1 1/2 cups	355ml	Prepared (store bought) chili sauce
1 1/2 cups	355ml	Ketchup
1		Lemon - juiced, plus
2		Lemons - halved
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Worcestershire sauce
1/2 cup	118ml	Prepared horseradish
2 tablespoons	30ml	Rocoto Peruvian chile paste
1 tablespoon	15ml	Chopped cilantro
4 tablespoons	60ml	Pickling spices
2 tablespoons	30ml	Hot pepper sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
10		Shrimp - (jumbo or U-10 size) - peeled, deveined,
		With tail still attached

Recipe Instructions

Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto chile paste, and cilantro, mix well with a rubber spatula, and set aside.

In a large saucepot, fill with water and add the pickling spices, lemon halves, and hot pepper sauce and a generous amount of salt and pepper. Bring to a boil. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool.

Serve on a platter with a bowl of the dipping sauce in the middle.

This recipe yields 2 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1C21) - from the TV FOOD NETWORK

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