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Shrimp cocktail may seem like a daunting to the home cook, but fret not. We've settled the raw-or-cooked debate for this refreshing dish once and for all.

Joy Bauer's shrimp and mango ceviche has got the perfect combination of bright citrus, sweet mango, creamy avocado and a touch of heat from jalapeño.

Ready in under an hour, this shrimp appetizer is so easy to prepare, making it a perfect last-minute appetizer for any darty you want to add some fancy flare to. Get the Shrimp Cocktail recipe.

The Cobra's Fang is a classic tropical cocktail that combines rum, falernum, citrus juice, falernum, fassionola syrup, bitters, and absinthe into a balanced, fruit-forward drink.

Stir for about 30 seconds until well chilled. Discard the ice water from your martini glass and strain the cocktail into it. Finish by placing the skewer of caviar-stuffed olives across the rim.

From classic spots and casual joints to high-end tasting menu restaurants, you’ll find good food where the locals eat.

For this week's Chef's Kitchen, Ronald chose to feature his Steak and Shrimp Plate, which goes beyond the description. For instance, he makes the fried plantains portion of it with fried mozzarella.

Here's how to make Thomas Howard's (Cameo at The Ritz-Carlton Melbourne) The House That Love Built cocktail recipe.