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Phyllo Shrimp with Dipping Sauces

“I created this appetizer when I had some leftover phyllo dough in the freezer. It’s perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they’re in a sweet or spicy mood!” —Sonali Ruder, New York, New York

12 ServingsPrep/Total Time: 30 min.

Ingredients

12 uncooked large shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
3 tablespoons canola oil
SWEET CILANTRO LIME SAUCE:
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
Dash crushed red pepper flakes
SPICY MAYONNAISE:
2 tablespoons mayonnaise
2 teaspoons Thai red chili paste

Directions

Peel and devein shrimp, leaving tails on. Sprinkle with salt and
pepper. Stack six sheets of phyllo dough on a work surface; brush
top sheet with butter. Cut into 12 strips from long side.
Place one shrimp on each strip; roll up. In a large skillet over

2 of 2

Phyllo Shrimp with Dipping Sauces (continued)

Directions (continued)

medium heat, cook shrimp in oil for 2-3 minutes on each side or
until shrimp turn pink.
In a small bowl, whisk the cilantro lime sauce ingredients. In
another bowl, combine mayonnaise and chili paste. Serve sauces with
shrimp. Yield: 1 dozen.

Nutrition Facts: 1 shrimp appetizer with about 1 teaspoon cilantro sauce and 1/2 teaspoon spicy mayonnaise equals 112 calories, 8 g fat (2 g saturated fat), 26 mg cholesterol, 150 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer