Salsa verde shrimp cocktail

For a casual cold supper, you can't go wrong with shrimp cocktail. This recipe veers from the traditional versions, but you'll get no complaints. Do take the trouble to cook your own shrimp, which will be fresher tasting and cheaper than store-bought cooked shrimp.

Here, large, wild-caught shrimp get thawed, peeled and deveined, then tossed with kosher salt and a bit of baking soda, which helps the shrimp stay firm and juicy, a tip from a chef.