Number of Servings:
15 Ingredients:
1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
4 ounces fresh asparagus stalks (about 5)
15 Athens® Mini Fillo Shells (1 box)
15 cooked shrimp (70/90 ct.)
Instructions:
Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on phyllo.com. To make dijonnaise dressing, in a small bowl, combine mayonnaise, mustard, lemon zest and lemon juice. Steam asparagus. Cut off tips (reserve for garnish) and cut remaining stalk into ¼-inch slices. Toss asparagus slices with half of Dijonnaise dressing. Spoon 1 teaspoon asparagus pieces into each Fillo Shell. Garnish with 1/2 teaspoon of Dijonnaise, 1 shrimp and 1 asparagus tip. Serve immediately. Source: Athens Foods
