Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce (AND 20 MORE!)
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(from Food & Wine's Test Kitchen)
I don't know about you, but I'm often at a loss for what to serve for a cocktail party or the beginning of a dinner party. Not the same-old, same-old...but something a little different.
So when I saw this recent article in Food & Wine (21 No-Bake Appetizers to Simplify Entertaining) I jumped on it :)
Good timing for entertaining during the upcoming Labor Day Weekend.
Ingredients
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1 ½ pounds large peeled, deveined raw shrimp, tail-on
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1 teaspoon crushed red pepper
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1 ½ tablespoons grated lemon zest, plus 1 tablespoon fresh juice (from 2 lemons), divided
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4 tablespoons extra-virgin olive oil, divided, plus more for bread slices and drizzling
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2 tablespoons grated garlic (from 8 large garlic cloves), divided
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2 tablespoons kosher salt, divided, plus more to taste
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1 teaspoon black pepper, divided
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⅓ cup julienne-cut smoked sun-dried tomatoes (from 1 [3-ounce] package), chopped (about 1/3 cup)
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3 tablespoons mild or spicy harissa paste (from 1 [10-ounce] jar) (such as Mina)
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1 ½ tablespoons sherry vinegar
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2 cups chopped red tomato (from 1 large [12-ounce] tomato)
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2 teaspoons hot sauce
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1 teaspoon Worcestershire sauce
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2 tablespoons finely chopped fresh flat-leaf parsley, divided
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Cooking spray
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12 (1/4-inch-thick) baguette slices (3 ounces total)
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