Heat butter in a large skillet over medium-high heat.  Add onion and garlic; cook for 2 to 3 minutes until softened but not browned.  Add Thai chili sauce and corn syrup.  Bring to a boil and cook for 1 to 2 minutes until syrupy.  Add shrimp and cook 2 to 3 minutes until shrimp is hot.  Remove from heat, stir in hot sauce and cool for 30 minutes.

Spread cream cheese on serving platter with a raised lip.  Pour sauce over cream cheese and sprinkle with cilantro.  Refrigerate if not serving immediately.

Serve with crackers or mini rice cakes.