The charm of classic red cocktail sauce with shrimp is the sharpness of the sweet chili sauce and horseradish against the sweet taste of the shrimp. Mixing marmalade with Thai chili sauce does the same thing—sweet, sharp and tangy—but with an exciting new flavor profile. Makes 6-8 servings
Sprinkle 1 1/2 pounds medium, cleaned shrimp with salt and pepper and cook on a foil-covered pan under the preheated broiler until pink and cooked through, about 1 minute. (Don’t walk away! The hot broiler cooks fast.) Remove the shrimp to a serving platter.
In a small serving bowl, combine 1/3 cup marmalade with 1/3 cup Thai sweet chili sauce. Put the dip in the middle of the shrimp and serve.