Recipe developed by Julie Wallace of Jalapenos & Anchovies. This is a favorite I’ve been making since before I really even knew how to cook. I did not grow up in much of a seafood family, weird given our demographics, but it's fine. My husband, on the other hand, grew up spending one week each summer consumed with fresh-picked crabs and shrimp dunked in melted garlic butter and homemade cocktail sauce. His cocktail sauce was bare bones - just ketchup, lemon juice, and horseradish. I started adding things to it gradually: chili sauce, then Worcestershire, then hot sauce, then the coup de grace: tequila. You’ll laugh at this, but I used to use Emeril’s Essence on my fried calamari. I know. Rest assured, I don’t hunt down overpriced spice blends featuring smiling celebrity chefs anymore; your average Cajun seasoning works perfectly. The flavor takes it, dare I say, up a notch? Sorry. I hope you enjoy this!