A cool cocktail translated into a refreshingly zesty dessert. This silken treat has mojito flavors but no alcohol, so it's really more mocktail than cocktail.
This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
Grape jelly and honey BBQ sauce are the classic combo that make these cocktail meatballs disappear from the table so quickly. Pineapple and red pepper add a tiki-bar twist.
