1 (6 ounce) can tiny shrimp, drained
1 clove garlic, mashed
1 tablespoon lemon juice
Hot pepper sauce, several dashes
8 ounces cream cheese
1/4 cup cocktail sauce
1 tablespoon capers, drained
Mash shrimp with fork. Add garlic, lemon juice and hot sauce and blend well. Add cream cheese and cocktail sauce and blend. Carefully add capers so assure they remain whole. Chill overnight in covered container.
Serve with cracker.