Prawn Star
July / August, 2013
PIMP YOUR SHRIMP WITH OUR SPICY GRILLED SPIN ON SHRIMP COCKTAIL• 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-le...
