Ingredients:
2 limes (2 tsp. zest, 1/4 c. juice)
2 Tbs. minced fresh cilantro
2 cloves minced garlic
2 inch. piece of ginger, peeled and minced
30-40 frozen cooked shrimp, peeled deveined and no tails, thawed
6 Tbs. soy sauce
1 egg
1 Tbs. water
flour
1 pkg. Puff Pastry, thawed according to package
Stir the first 4 ingredients together in a small bowl. In a large bowl, add the shrimp, 2 Tbs. soy sauce, and half of the lime mixture. Toss slightly, and then refrigerate for 10 minutes.
Preheat oven to 400 degrees. Beat egg and 1 Tbs. water together. Set aside. Sprinkle flour on your work surface. Unfold the pastry sheet. Cut in half, and then cut each of the halves into thin strips. Repeat for the second sheet. Wrap the pastry around each piece of shrimp, and place seam-side down on a baking sheet. Repeat for the remaining shrimp. Brush the tops of the shrimp with the egg wash. Bake for 15-17 minutes. While the shrimp are cooking, mix the remaining lime mixture with 4 Tbs. of soy sauce. Remove the shrimp from the baking sheet and let cool slightly.
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