Raspberry Cocktail Sauce with Chilled Shrimp

Chilled cooked shrimp are served with a spicy raspberry cocktail sauce for dipping.

Servings: over 8 | Serving Size: 2 shrimp, 1 tablespoon sauce

Ingredients

• 1 cup raspberry preserves
• 1/4 cup prepared horseradish
• 3 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 3 teaspoons sherry wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 clove garlic, minced
• 1 jalapeño pepper, minced
• 1/2 teaspoon salt
• 1 pinch black pepper
• 2 pounds cooked, peeled and deveined shrimp

Instructions

1. Place cocktail sauce ingredients in a food processor or a blender. Process or blend for 30 seconds or until smooth.
2. Chill cocktail sauce for at least 2 hours before serving.
3. Serve with shrimp.
4. Cocktail sauce will keep, refrigerated, for five days.