Ingredients

1/2 cup butter melted

6 sheets phyllo dough

Small jar Thai chili paste

24 medium (16 - 20) medium shrimp, peeled and deveined, with tails left on

1/2 cup cilantro leaves, washed, dried and chopped

2 tbsp black sesame seeds

Preparation

Preheat oven to 400 degrees

  1. Take 1 sheet of phyllo dough and brush with butter. Repeat process with second and third sheets of dough. Cover sheet with 1/2 of chopped cilantro. Cut dough into 12 strips that are 1 1/2 “wide and 10” long. Repeat with other 3 sheets of phyllo dough
  2. Smear 1/4 tsp of chili paste along the bottom of each 10-inch strip of dough. Lay 1 shrimp so the tail hangs out and the top just hangs over the edge of the dough. Roll the shrimp snug within the dough; seal. brush the outside with butter and sprinkle some of the sesame seeds on top. Set aside; repeat process with the other shrimp.
  3. Lay shrimp 1 inch apart on a baking tray; cook 6 to 8 minutes or until just cooked through. Serve warm or at room temperature