• Gather the ingredients so that you have everything close at hand on the counter or table.
• Place 6 oz frozen cooked and cleaned x-small shrimp in a glass bowl, and heat in microwave to defrost.
• Squeeze the juice from one lemon to make 2 teaspoons lemon juice. 
• Mince 1/4 cup sweet onion using a Chef's knife and cutting board. (I've also used 2 tablespoons dried minced onion for this dip with good results.) 

Prepare the Shrimp Dip

• Using a medium bowl, combine the extra-small shrimp, 1 cup small curd cottage cheese, and minced sweet onion. Mix together until combined.
• Stir in 5 tablespoons chili sauce or taco sauce and freshly squeezed lemon with a rubber spatula or large spoon. Mix to incorporate.
• Cover and chill for 2-3 hours to allow the flavors to meld.
• Before serving, mix in 2 tablespoons heavy whipping cream to achieve desired dipping consistency. Transfer the dip to a pretty serving bowl. Garnish with fresh herbs, if desired.
• Serve cold with Frito Corn Chips Or Frito Scoops. This dip will make approximately 2 cups and will serve 4-6 people.