Hottest Cold Shrimp/Celery Dip

Number of Servings: 8-10

1 Cup (8-Oz.) Orange marmalade
1 Tbsp. Balsamic vinegar
1/2 Cup (4-Oz.) Creamy horseradish
1 Cup (8-Oz.) Mayonnaise
5 Drops Tabasco
1/2 Tsp. White pepper
1 Lb.+ Cooked shrimp, peeled and chilled
10-12 Stalks Celery, washed, cleaned, peeled as necessary and cut into 2″ lengths
Cilantro for garnish
Options: Cherry tomatoes, red pepper strips

Measure marmalade into mixing bowl, blend in vinegar with fork. Add horseradish and then mayonnaise. Blend well with fork. Add in Tabasco and white pepper. Taste and adjust heat up (add more horseradish) or down (add in more mayonnaise) as desired. Chill 2-6 hours in dip’s serving bowl. Center bowl on platter and alternate rows of shrimp with celery. Liberally lay cilantro around shrimp. Garnish with cherry tomatoes or red pepper as desired.