Marinade
1/4 cup chili sauce
1/4 cup ground chili powder
2 tablespoons sugar
2 tablespoons garlic
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon Tabasco sauce
salt
Dipping Sauce
16 fluid ounces heavy cream
2 fluid ounces Tabasco jalapeno sauce
1 tablespoon prepared horseradish
1/4 cup chopped cilantro


Peel and de-vein shrimp.
Combine all marinade ingredients and marinate shrimp overnight.
Combine dipping sauce ingredients and keep chilled.
Grill marinated shrimp over a hot flame 2 minutes on each side.
Dip and eat.