Lemon Shrimp

3/4 cup dill flavored sour cream dip 1 t. lemon juice 1/2 t. lemon zest 30 frozen mini phyllo shells, baked 3 T. capers 30 medium shrimp, cooked and peeled Fresh dill sprigs, lemon zest for garnish

Stir together dip, lemon juice and zest in a small bowl. Fill each baked shell with about one teaspoon dip mixture; sprinkle with capers. Arrange one shrimp, tail up in each shell. Garnish as desired with fresh dill and lemon zest. Chill until serving. Makes 2 1/2 dozen. Source: Get Togethers

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