Description
Not only is this shrimp appetizer a crowd-pleaser, but it dresses up the table as the perfect holiday centerpiece. The best part? It is really simple to make!
Ingredients
- FOR THE WREATH
- 1 Styrofoam Donut (14″x2″ Size)
- 2 bunches Kale, Cleaned, Leaves Separated And Dried
- 50 Toothpicks (fancy)
- 25 Boiled Large Shrimp, Peeled, De-veined And Cooled
- 1 jar Stemless Maraschino Cherries (10 Ounce Jar)
- FOR THE COCKTAIL SAUCE:
- ½ cups Ketchup
- ½ cups Chili Sauce
- 4 Tablespoons Horseradish
- 1 Tablespoon Brown Sugar
- ½ teaspoons Lemon Juice
- ½ teaspoons Worcestershire Sauce
Preparation
For the wreath:
Start by covering the top of the styrofoam donut with the kale. Some of the sides of the styrofoam will still show. You will fill in the sides of the donut once you have finished covering the top. Insert each piece of kale all in the same direction using toothpicks. It will take a couple of toothpicks to hold each piece in place.
After covering the top of the styrofoam with the kale inspect the sides (inside and outside) for any styrofoam that is still visible and fill in those spaces with additional kale leaves.
Leaving existing toothpicks in place that are holding the kale, add shrimp to the top of the styrofoam base using new toothpicks.
Now is the time to add cherries to the toothpicks that are holding the kale in place. Look throughout the kale for toothpicks that are not attached to shrimp. Then hold the kale in place with one hand, carefully pull out each toothpick one at a time, add a cherry and then replace the toothpick with the cherry attached back into the styrofoam.
To make the cocktail sauce, combine ketchup, chili sauce, horseradish, brown sugar, lemon juice and Worcestershire sauce in a small bowl and blend well. Pour the sauce into a small circular dish (use one that will fit inside of the foam donut) and place inside the donut hole.
