Serve show-stopping foods without the fork for your next shindig, and make one of them shrimp cocktails.

Catering pro Iverson Brownell and his team at Iverson Catering gave us this recipe for one of our 2008 issues, and it still looks great.

Individual Shrimp Cocktail

Serves 15

1 quart canola oil
1 pack of egg roll skins cut into 1/2-inch rounds
1 pound rock shrimp
1/2 cup Old Bay seasoning
2 lemons
2 bay leaves
fresh chives
2 cups ketchup
1/2 cup prepared horseradish
1 tablespoon Worcestershire sauce
salt and pepper
fresh chive and candied lemon zest for garnish (optional) 

The shrimp: In a sauce pan heat canola oil to approximately 325 degrees using a candy thermometer (if you do not have a candy thermometer, keep the oil over a medium high heat). Place the egg roll skins into the hot oil one at a time, flipping them when hey become crisply. Remove from the oil and set on a paper towel to drip dry. Fill a sauce pan with enough water to cover the shrimp and bring it to a simmer. Add Old Bay seasoning, juice of 1 lemon and bay leaves. Bring back up to a simmer and add the rock shrimp. The rock shrimp should only take about 5–7 minutes to poach. Strain the shrimp from the water and rapidly cool under cold water. Set aside.

For the sauce: Blend ketchup in a mixing bowl with horseradish, juice of 1 lemon and 1 tablespoon of Worcestershire sauce. Add salt and pepper to taste.

To serve: Toss the shrimp in your cocktail sauce and place them on top of wonton discs. Garnish with chive and candied lemon zest. 

VARIATIONS

1. Coarsely chop cooked shrimp and mix with tomato and lime juice, roasted green chiles and avocado, and minced cilantro and onions. Serve in a shot glass.

2. Puree 8 ounces softened cream cheese with 3 teaspoons wasabi paste. Spread on rice crackers and top with cooked shrimp.