Stuffed vegetables and leaf rolls
This appetizer is made by tossing peeled shrimp with garlic and olive oil, wrapping them in thin phyllo, and cooking them in a skillet. It is a quick, elegant starter.
Toss the peeled shrimp with the crushed garlic, salt, black pepper, and some of the olive oil.
Cut the thin phyllo into strips. Place one shrimp and a few dill leaves on each strip and wrap tightly.
Heat the remaining olive oil in a skillet. Cook the rolls for a total of 8 minutes, turning until golden on all sides. Squeeze lemon over them and serve.
Overcooked shrimp become tough, so keep the total skillet cooking time to 8 minutes. Allergens: Contains wheat (gluten) and shellfish (shrimp).
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