SHRIMP LOLLIPOPS

INGREDIENTS: SERVES 4 - Makes 8 appetizers

●  8  (16-20) count jumbo shrimp,  deveined and butterflied
●  KataifI shredded Phyllo dough (Middle Eastern Groceries or high-end supermarkets)
●  ½ cup melted or clarified butter
●  8 thin wooden  or bamboo skewers soaked in water

SHRIMP MARINADE: 
●  1 teaspoon(s) cumin
●  1 teaspoon(s) coriander
●  1 teaspoon(s) crushed garlic
●  black pepper to taste
●  ¼ cupcoconut milk
●  lime juice of one lime

DIRECTIONS: 

1.  Preheat oven to 350°F

2. Shell,  de-vein and (butterfly optional) shrimp and place in marinade for 1 hour before assembly

3. Skewer shrimp onto wooden skewers securely

4. Cut shredded phyllo dough (kataifi) a little longer than length of the shrimp.  The bundles of
    shredded dough should be about 2 inches in diameter and about 4 inches in length.  Flatten the
    bundle of dough gently and lay the skewered shrimp in the dough lengthwise.  Gently press the
    dough around the shrimp but not so tight as to loose the texture of the shreds.

5. Lay the skewered shrimp on a buttered cookie sheet and gently brush a ll the skewered shrimp with
    the clarified butter.

6. Bake for 20 minutes or until the shredded dough is golden brown.  Remove from oven and let cool,
    and serve with dipping sauce.


INGREDIENTS DIPPING SAUCE: 

●  1 mango mashed
●  ½ cup sugar
●  1 cup orange juice
●  juice of one lemon
●  1 tablespoon(s) soy sauce
●  2 teaspoon(s) Chili sauce

DIRECTIONS: 

1. Mix well all ingredients of dipping sauce and chill before serving

**COOK'S NOTES** 
1.  If you are making quite a few of these,  baking would be the preferred way to cook them,  as they
can then all be cooked at the same time.  The taste and looks of the finished lollipops are not
compromised either way you cook them.

NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN,  THE VIDEO BELOW MIGHT BE OF HELP.


  HOW TO MAKE SHRIMP LOLLIPOP APPETIZERS