In small bowl, stir together mayonnaise, chili sauce, mustard, horseradish
and brandy. Chill and serve with peeled, cooked shrimp.
NOTES : This sauce makes a fine dip for fresh,sweet hand-peeled shrimp -
the bigger the better.
Recipe by: Vancouver Sun 7/16/97 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by "Karen Deck" <kdeck@island.net> on Jul 23, 1997
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