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This appetizer is like a pumped up version of shrimp cocktail. Instead of poaching the tail-on shrimp, toss them in oil and smoked paprika, thread them onto skewers, and grill. Dip them in a tangy-sweet British sauce made with brandy, lemon juice, hot sauce, ketchup, and mayo for a flavor somewhere between cocktail sauce and Thousand Island dressing.
Read full recipe here!