Spicy Cocktail Sauce
 
Makes 2½ cups
Ingredients
  • 1 (12-ounce) jar chili sauce
  • 1 (5-ounce) jar prepared horseradish
  • ½ cup ketchup
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce 2 to 3 teaspoons hot sauce
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. In a medium bowl, stir together all ingredients until well combined. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/savannah-shrimp-boil-recipe/