Shrimp Cocktail with Rocoto Chile Dipping Sauce

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1 1/2 cups prepared chili sauce (store bought)

1 1/2 cups ketchup

1 lemon, juiced, plus 2 lemons, halved

1 tablespoon sugar

2 tablespoons Worcestershire sauce

1/2 cup prepared horseradish

2 tablespoon rocoto Peruvian chile paste

1 tablespoon chopped cilantro

4 tablespoons pickling spices

2 tablespoons hot pepper sauce

Salt and freshly ground black pepper

10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached