8- 10 pieces Phyllo pastry sheets
5 – 10 jumbo shrimp, peeled, tails on
3 cloves garlic, chopped
2 tbsp grated carrot
5 mushrooms, chopped into small pieces
1 pepper, red, yellow or orange, sliced julienne style
2 stalks green onion, chopped
2 tsp melted butter
1/2 lime, sliced
1/4 cup toasted sesame vinegarette dressing
2 tbsp virgin oil
In a skillet add virgin oil add shrimp, green onions, mushrooms, garlic and sliced peppers, squeezed lime juice. Saute for a few minutes till shrimp is cooked. Add a tbsp or two of the sesame vinegarette and stir in. Let cool.
Lay out the phyllo pastry on a cutting board and cut in half or into squares large enough to wrap around the size of the shrimp that you have. In the centre of each phyllo square ( using two pieces of pastry per shrimp ) place a shrimp along with the veggie mixture, keeping aside the sliced peppers for garnish. Pull up all the sides around the shrimp, leaving the tail outside the pastry. Melt the butter and brush the shrimp parcel with butter coating all the sides.
Continue to do all of the shrimp parcels and place on a cookie sheet. Preheat the oven to 350 degrees and place in the oven for 10 minutes or until golden brown.
Serve as appetizers, along with the peppers, lime and toasted sesame vinegarette as dipping sauce.