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Shrimp Salad Baskets*

Makes 24
Prep 20 min
Cook 2 min

1 1/2 lb (about 32 per lb) raw medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 Tbsp finely chopped fresh dill
1 1/2 Tbsp minced scallion
2 tsp fresh lemon juice
1/4 tsp salt
1/8 tsp hot pepper sauce
1/2 cup finely chopped radishes
24 frozen mini fillo-pastry shells (from two 2.1-oz boxes), thawed
Garnish: reserved shrimp (see Step 2) and fresh dill

Put shrimp with water to cover in a 2-qt saucepan. Bring to a boil, reduce to a simmer, cover and cook 1-2 minutes until shrimp are cooked through. Drain in a colander, cool under running cold water, drain, then pat dry.

Reserve 24 shrimp for garnish; finely chop rest and place in a medium bowl; stir in remaining ingredients except radishes and pastry shells.

No more than 45 minutes before serving: Stir radishes into salad. Fill shells, add garnish and refrigerate.

Makes 24 Prep 20 min Cook 2 min 1 1/2 lb (about 32 per lb) raw medium shrimp, peeled and deveined 1/3 cup light mayonnaise 2 Tbsp finely chopped fresh dill 1 1/2 Tbsp minced scallion 2 tsp fresh lemon...