Cooked shrimp served with cocktail sauce makes an elegant appetizer, presented as single servings or as an appetizer platter. The size of the shrimp will determine how it can be presented. Get creative with your serving dishes. For single servings, consider martini glasses or schooners. A soufflé cup or shot glass might be used to hold a single serving of cocktail sauce. Crystal platters and silver bowls can be used when preparing shrimp appetizer platters.
Fill the larger glass container with crushed ice, leaving enough room to insert the smaller container in the middle of the ice. You can skip the ice (and step 2) if it is a single serving, presented in a martini glass or similar container and you are using larger prawns.
Set the smaller container in the center of the ice. This should be tucked into the ice, not set on the top of the ice. You may need to remove some ice to make it fit.
Fill the smaller container with cocktail sauce. If you aren't using ice, such as when serving in a martini glass, fill the container about half full with cocktail sauce.
Hang the shrimp around the edge of the larger container, so that the tails hang out of the glass container, and the other ends of the shrimp rest on the ice (If there is no ice, the shrimp should not touch the sauce). Only do this if using large prawns. For smaller, bay shrimp, lay the shrimp directly on the ice, and stick frilly toothpicks randomly into the shrimp.