Fish and shellfish are always appreciated as hors dΓÇÖoeuvre and are easy to prepare, since most of the work can be done ahead of time. No-Fail Boiled Shrimp can be cooked a day ahead and stored in the refrigerator until ready for presentation with cocktail sauceΓÇömaking shrimp cocktail. Take care to arrange the shrimp in the same direction to create a more impressive look. Serve Coconut Shrimp, on a tray sprinkled with coconut flecks. Dips and sauces should be made a day ahead to let the flavors blend. Use bowls, hollowed-out lemon halves, cleaned oyster shells, or whole crab shells to hold dips. You can turn broiled or grilled shrimp or scallops, or any of its variations into a dramatic hors dΓÇÖoeuvre by threading the seafood on skewers before grilling. Oysters and clams should be opened as close to serving time as possible.
