Shrimp cocktail, that mainstay of the country club dinner and the wedding reception buffet, doesn’t need to be relegated to proper affairs. And summer’s parade of hastily assembled cookouts could use an injection of sophistication. To address these two issues simultaneously, we turned to the countries of Asia as the inspiration for a bolder, better version of shrimp cocktail, grabbing sweet hoisin sauce from China, the ­peppery-­lemony spice blend shichimi togarashi from Japan and the ubiquitous sriracha hot sauce. Boost the heat of the cocktail sauce with a quarter teaspoon of wasabi powder if you like it superspicy.

Hoisin Grilled Shrimp
(serves four)
In a large mixing bowl, combine first four ingredients and stir well. Add shrimp and mix to coat with marinade. Refrigerate for 30 minutes. Heat a grill to medium heat. Spear shrimp on bamboo skewers and grill for two minutes per side.
- 2 tbsp. hoisin sauce
- 2 tbsp. mirin
- 1 tbsp. vegetable oil
- 1 tsp. shichimi togarashi
- 1 lb. medium shrimp, peeled
- 6 bamboo skewers

Sriracha Cocktail Sauce
Place ingredients in a small mixing bowl and stir to combine. Serve as dipping sauce with shrimp.
- 4 tbsp. ketchup
- 4 tbsp. sriracha hot sauce
- 3 tbsp. fresh lemon juice
- ½ cup horseradish sauce