Chipotle chilies are the secret to this sassy cocktail sauce.

Makes 30 servings.

INGREDIENTS

  • 2cups purchased medium salsa
  • 2cups bottled chili sauce
  • 2tablespoons prepared white horseradish
  • 1tablespoon (or more) chopped canned chipotle chilies*
  • 4pounds cooked peeled deveined large shrimp
  • 4pounds snow crab claws
  • chopped fresh cilantro

    DIRECTIONS

    Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)


    Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.


    *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.