Serve this piquant sauce with boiled shellfish cocktails or use it as a dip with chilled, boiled shrimp.

1 1/2 cups catsup
1/2 cup bottled chili sauce
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 cup prepared horseradish
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon freshly-ground pepper
Salt, to taste

In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving.

Makes about 2 1/4 cups.