½ pound cooked, peeled shrimp
3 boxes (15 shells each) miniature phyllo tart shells
3 ounces cream cheese, soft
½ c. pesto
Remove the tails from the shrimp, and discard. Place about ¼ t. cream cheese in the bottom
of each tart shell. Top with ¼ t.
pesto. Embed the curved side of a
shrimp, tail sticking in the air in each tart.