Gone are the days of shrimp delicately balanced on the edge of a martini glass full of cocktail sauce. Here are five ways chefs are reinventing the classic hors d'oeuvre.
Eric Younghans
Eric Younghans
Natalia Dominguez of Eggwhites Special Event Catering
Photography by Chanele
Kayleigh Mataluni, Events by Amore
Natalia Dominguez, Eggwhites Special Events Catering