To help you pull it all together, we assembled an easy menu that recasts some classic appetizers in fresh ways. Start off with a roasted take on the traditional shrimp cocktail, and make it funky by serving the shrimp and roasted grape tomatoes in individual spoons. We also have a quick and easy pineapple chicken salad that's served in lettuce wraps.
And for fun, we offer up Elvis Cups, mini phyllo pastry cups filled with bacon, peanut butter and banana slices. Trust the King - they're good.
ROASTED SHRIMP COCKTAIL
1 quart grape tomatoes, halved
2 teaspoons kosher salt
1 tablespoon balsamic vinegar glaze
1 tablespoon horseradish
1 pound large raw shrimp, peeled and deveined
Salt and ground black pepper
Heat the oven to 400 degrees.
Set the halved grape tomatoes in a colander and sprinkle with the salt. Toss together and let sit over a bowl or in the sink to drain for 20 minutes.
After the tomatoes have drained, spread them on a rimmed baking sheet and drizzle with the balsamic glaze. Roast for 15 minutes. Stir the horseradish and the shrimp into the tomatoes on the baking sheet, then return to the oven and roast for another 5 to 7 minutes. Season with salt and pepper. Can be served on individual spoons or in a wide, shallow bowl with toothpicks. Servings 8.
PINEAPPLE CHICKEN LETTUCE WRAPS
2 cups shredded cooked chicken
2/3 cup pineapple salsa, strained
2 tablespoons chopped cherry peppers
Soft lettuce leaves, such as Boston or bibb
In a medium bowl, gently mix together the chicken, salsa and cherry peppers. Arrange the lettuce leaves in a single layer on a serving platter. Spoon 1/3 cup of the chicken mixture into the center of each lettuce leaf, leaving enough room on each leaf for guests to grab the leaves and wrap around the filling. Start to finish: 10 minutes
ELVIS PHYLLO CUPS
1/3 cup natural peanut butter
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 large banana, cut into 15 slices
1.9-ounce package phyllo cups (each package contains 15 cups)
3 slices crisp-cooked bacon, each cut into 5 chunks
In a small bowl, stir together the peanut butter, powdered sugar and vanilla. Place 1 slice of banana in the bottom of each phyllo cup. Top the banana slices with 2 teaspoons of the peanut-butter mixture, then garnish each cup with a chunk of bacon. Makes 15 cups.