Herb and Feta Phyllo Wrapped Shrimp

By commercecook

These do take a long time to make, but worth the effort. For lunch, I served 6 shrimp and a roasted vegetable orzo salad.

Ingredients

• 1 pound large raw shrimp (26 to 30 per pound)
• 1 small bunch Italian (flat leaf) parshley leaves, chopped fine
• 1 small bunch chives, chopped fine
• zest of 2 lemons (I forgot to add when I made it.)
• 1 package phyllo dough, thawed
• 4 ounces feta cheese, crumbled fine (I put it in the food processor to crumble fine enough)
• 1 stick butter, melted
• Salt and pepper to taste

Preparation

Step 1

To prepare shrimp, keep the tail part of the shell on. Make three slits on the rounded side of the shrimp to keep it from curling.
Combine parsley, chives, lemon and feta. Set aside
Cut the phyllo dough roll into three sections. Refrigerate the extras while working on one. Unroll, and carefully take one sheet of phyllo on the counter. Brush with melted butter. Place another piece of phyllo on top and brush with butter. Sprinkle evenly with herb and feta mixture, not too much as you will have difficulty rolling if you do. Cover with a third piece of phyllo and butter, Add one more piece of phyllo and butter. So it's: phyllo, butter, phyllo, butter, herb mixture, phyllo, butter, phyllo, butter

Cut the strip in half. Place a shrimp on the edge of each piece of phyllo and roll. It will look like a little cigar with the tail end of the shrimp sticking out one end. Brush with butter to seal the seam and place on a rack withat placed on topof a sheet pan or cookie sheet.
Repeat
Bake at 400 degrees for 12 minutes or until the phyllo browns nicely and the shrimp are cooked.