Spicy Dunk Sauce (for shrimp)

from Good Housekeeping's Appetizer Book

1/2 cup chili sauce
1/4 cup well-drained horse-radish
1 teaspoon Worcestershire
1 teaspoon minced garlic
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vinegar
2 dashes Tabasco
1/4 teaspoon bottled meat sauce
1 teaspoon celery seeds
2 tablespoons sugar
1 teaspoon celery salt

Two to three days ahead: Combine all ingredients. Refrigerate until served.

Comments: Put the horse-radish in last, a little at a time, and taste occasionally. I vary this quite a lot, using lime juice instead of vinegar and omitting minced garlic and meat sauce.

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