- Cocktail Sauce:
- 1 cup no-sugar added raspberry preserves
- 1/4 cup prepared horseradish
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 2 tablespoons tomato paste
- 3 teaspoons sherry wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 clove garlic, minced
- 1 jalapeno pepper, minced
- 1/2 teaspoon salt
- 1 pinch black pepper
- 2 pounds cooked, peeled and deveined shrimp
- Place cocktail sauce ingredients in a food processor or a blender. Process or blend for 30 seconds or until smooth.
- Chill cocktail sauce at least 2 hours before serving. Serve with shrimp. Cocktail sauce will keep, refrigerated, for five days.