Baked Thai Shrimp With Chile And Cilantro

• 1/2 cup butter melted
• 6 sheets phyllo dough
• Small jar Thai chili paste
• 24 medium (16 - 20) medium shrimp, peeled and deveined, with tails left on
• 1/2 cup cilantro leaves, washed, dried and chopped
• 2 tbsp black sesame seeds

1. Preheat oven to 400 degrees
2. 1. Take 1 sheet of phyllo dough and brush with butter. Repeat process with second and third sheets of dough. Cover sheet with 1/2 of chopped cilantro. Cut dough into 12 strips that are 1 1/2 "wide and 10" long. Repeat with other 3 sheets of phyllo dough
3. 2. Smear 1/4 tsp of chili paste along the bottom of each 10-inch strip of dough. Lay 1 shrimp so the tail hangs out and the top just hangs over the edge of the dough. Roll the shrimp snug within the dough; seal. brush the outside with butter and sprinkle some of the sesame seeds on top. Set aside; repeat process with the other shrimp.
4. 3. Lay shrimp 1 inch apart on a baking tray; cook 6 to 8 minutes or until just cooked through. Serve warm or at room temperature

butter, phyllo, chili paste, shrimp, cilantro, black sesame seeds

Taken from www.epicurious.com/recipes/member/views/baked-thai-shrimp-with-chile-and-cilantro-50016372 (may not work)