Pesto Shrimp Spirals

By á-7024

Sue's Recipe

Ingredients

• 2 cans cocktal shrimp (drained)
• 1/2 cup shredded Asiago cheese
• 1/4 cup chopped prociutto
• 1/2 cup basil pesto
• 1 tbsp lemon juice
• 1 lb puff pastry, thawed and divided in half

Preparation

Step 1

Count out 36+ shrimp (the nicest ones) and reserve

Place remaining shrimp, cheese, prociutto, pesto and lemon juice in a food processor and combine until a bit chunky.

Roll the pastry into two 10 x 14 inch rectangles. Spread each with pesto mixture.

Starting at the short end, roll each rectangle into a tight pinwheel. Wrap each pinwheel in parchment paper and place in freezer for 10 minutes.

Slice 1/2 inch pieces and place on parchment-lined baking sheets. Place one shrimp in the centre of each spiral.

Back for 15 to 16 minutes or until golden and crisp.

Be careful! They can still look pale but will start tob urn on the bottom...even on parchment paper. It's best to go by the time!