Shrimp Cocktail with Rocoto Chile Dipping Sauce

• 1 1/2 cups prepared chili sauce (store bought)
• 1 1/2 cups ketchup
• 1 lemon, juiced, plus 2 lemons, halved
• 1 tablespoon sugar
• 2 tablespoons Worcestershire sauce
• 1/2 cup prepared horseradish
• 2 tablespoon rocoto Peruvian chile paste
• 1 tablespoon chopped cilantro
• 4 tablespoons pickling spices
• 2 tablespoons hot pepper sauce
• Salt and freshly ground black pepper
• 10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached

1. Prepare the cocktail sauce in a large bowl.
2. 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.
3. 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.
4. Bring to a boil.
5. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water.
6. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool.
7. Serve on a platter with a bowl of the dipping sauce in the middle.

chili sauce, ketchup, lemon, sugar, worcestershire sauce, horseradish, chile paste, cilantro, pickling spices, hot pepper, salt, shrimp

Taken from www.foodnetwork.com/recipes/shrimp-cocktail-with-rocoto-chile-dipping-sauce-recipe.html (may not work)