Peeled shrimp are tossed in garlicky olive oil and wrapped in thin phyllo in this appetizer, ready in just a few minutes in the pan. It is a practical recipe for anyone after a quick, elegant starter.
Toss the peeled shrimp with crushed garlic, salt, pepper and a little olive oil.
Cut the phyllo into strips, place a shrimp and a few sprigs of dill on each and roll up tightly.
Pan-cook the rolls in the remaining olive oil for 8 minutes total, turning until golden on all sides, then serve with a squeeze of lemon.
Overcooking the shrimp makes them rubbery, so keep the total pan time to around 8 minutes. Allergens: contains wheat (gluten) and shellfish (shrimp).
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