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