Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce (AND 20 MORE!)

(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.

• 1 ½ pounds large peeled, deveined raw shrimp, tail-on

• 1 teaspoon crushed red pepper

• 1 ½ tablespoons grated lemon zest, plus 1 tablespoon fresh juice (from 2 lemons), divided

• 4 tablespoons extra-virgin olive oil, divided, plus more for bread slices and drizzling

• 2 tablespoons grated garlic (from 8 large garlic cloves), divided

• 2 tablespoons kosher salt, divided, plus more to taste

• 1 teaspoon black pepper, divided

• ⅓ cup julienne-cut smoked sun-dried tomatoes (from 1 [3-ounce] package), chopped (about 1/3 cup)

• 3 tablespoons mild or spicy harissa paste (from 1 [10-ounce] jar) (such as Mina)

• 1 ½ tablespoons sherry vinegar

• 2 cups chopped red tomato (from 1 large [12-ounce] tomato)

• 2 teaspoons hot sauce

• 1 teaspoon Worcestershire sauce

• 2 tablespoons finely chopped fresh flat-leaf parsley, divided

• Cooking spray

• 12 (1/4-inch-thick) baguette slices (3 ounces total)

CLICK HERE FOR THE REST OF THIS F&W RECIPE