When we splurge on wild-caught shrimp for our Sweetheart Dinner appetizer, dressing it with ketchup and horseradish does not suffice. This Thai Cocktail Sauce more than fit the bill with its tangy, sweet, subtle spice culminating in a complex finish—we even dipped our Prosciutto-Wrapped Shrimp & Goat Cheese in it. The tell of any great sauce is when other non-dipping items find their way into it or you begin to imagine what else you might slather it on—this is that kind of sauce.
Thai Cocktail Sauce
1/2 cup Thai sweet chili sauce (this is a great sauce by itself)
1/2 cup tomato sauce or ketchup
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Chipotle Tabasco sauce — more or less, to taste
Combine all ingredients and chill before serving. Serve with seafood appetizers, especially chilled prawns.