Holiday appetizer ideas from Chef Bobby

- It's easy to get caught up in the glitz and glam when you're entertaining this holiday season, and sometimes your ambitions fall flat. Chef Bobby Nahra joins us in the FOX 2 Cooking School with some appetizer ideas that look like they're a ton of work -- but they're not, and they're still guaranteed to wow the crowd.

He says the key is doing as much ahead of time as you can.

He showed us a few examples of appetizers you can make on little slices of crusty bread. For further instructions, see his recipe below.

For more information on Chef Bobby, visit www.lakelandbanquets.com.

SHRIMP PREP

15 PCS of thinly slice imported prosciutto  and then cut in half across the center
30 PCS of 16/20 shrimp peeled deveined and tails off
Pad shrimp dry and wrap the shrimp in the prosciutto (Skewers are optional. If utilizing skewers please keep some space between the shrimp. I always recommend you soak the skewers in Bloody Mary mix. This will add flavor and will keep the skewers from burning immediately. Or, invest in stainless steel skewers. I prefer the bamboo skewers.)

The Bobby sauce
2 cups heavy duty mayo
1 tablespoon Sriracha Sauce
1 tablespoon of franks red hot
1 teaspoon Worcestershire
1 cup Heinz Ketchup
Juice from 1 half lemon no seeds
You can kick up the heat as needed by adding more hot sauce

6 Baguettes sliced down the middle

Veggie Slaw
2 medium zucchini
1 yellow squash
1 red bell pepper, cleaned and sliced into to paper thin strips or Julienne style
1 bunch of Cilantro leaves, washed and remove long stems. Leaving about a half inch of the cilantro stem.
Simply on a mandolin shave the veggies julienne style toss the veggies into a bowl.
With the other half of the lemon squeeze the juice into a medium bowl add salt and pepper to taste and 1 tablespoon of olive oil mix well to soften up the veggies.

Reserve 1 cup of the sauce. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
Preheat the grill to medium-high heat. Skewers are optional
Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through.  Brush with butter or seasoned olive oil  Add the baguette to the grill and toast.
Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the remaining shrimp sauce. Build the Po Boy sandwich add veggie slaw or shaved iceberg and top with chopped pickles


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