1/3 cup Coco Lopez® Cream of Coconut 1/3 cup Bennett's® Chili Sauce 1 tablespoon ReaLemon® Lemon Juice from Concentrate 2 teaspoons soy sauce 1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl, combine ingredients; mix well. Cover; refrigerate 4 hours or overnight. Serve chilled or at room temperature with chilled cooked shrimp, crab cakes, chicken fingers, Coconut Shrimp De Lopez, etc. Refrigerate leftovers. |