A seaside take on mini hot dogs, these “pinks” are both great to make with the kiddos as well as to snack on. Once the shrimp are parboiled and the dough is cut, children can start rolling and painting. Feel free to serve with dipping sauces of their choice.

Preheat oven to 350˚F. Fill a medium saucepan with salted water. Add bay leaves and sugar and boil, 3 minutes. Add shrimp, turn off heat, and let sit five minutes. Drain water and submerge shrimp in ice bath. Pat dry.

Cut pastry dough into 3-inch squares. Wrap each shrimp with a square of pastry dough.  Place pieces on a parchment-lined baking sheet. Brush with egg and bake 10–15 minutes, until crisped and golden. Serve hot with the cocktail sauce.