Lemon & Dill Shrimp Cups

Ingredients

1. 1/2 pound jumbo shrimp (frozen raw or fresh)

2. 1 large lemon

3. 1/4 cup fresh dill

4. 2 cloves grated garlic

5. Salt & pepper to taste

6. 30 pre-baked mini phyllo cups

Prep time: 15 minutes

Cook time: 5 minutes

Total time: 20 minutes [Or 1 day if you let shrimp marinate overnight]

Servings: about 25- 30 shrimp cups

Steps

1. Defrost shrimp in a bowl of room temperature water if you bought them frozen (raw, shell on).

2. Bring a pot of water to a boil & cook shrimp until pink, about 3-4 minutes. Immediately throw shrimp in ice bath to stop the cooking process.

3. Once cool, cut off tails & de-shell shrimp. Chop them into really small pieces.

4. In a bowl, marinate shrimp in lemon juice, grated garlic, chopped fresh dill & salt & pepper to taste. For added lemon flavor, zest 1/2 of the lemon.

5. For ultimate flavor, marinate overnight in the fridge. Shrimp are best served chilled. Letting the shrimp marinate overnight also mellows out the garlic & lemon for an even flavor profile.

6. When ready to serve, toast phyllo shells in toaster until lightly golden brown & crispy.

7. Fill phyllo cups with about 1 teaspoon shrimp & garnish with more fresh dill if desired.