Spicy Shrimp Katafi

• 1 teaspoon butter, greasing muffin cups
• Juice from 2 limes, divided
• 1 teaspoon of ancho chile pepper powder
• 1 pinch cayenne pepper
• 1 tablespoon extra-virgin olive oil
• 12 cooked shelled medium shrimp
• 1/4 lb katafi (shredded phyllo dough from a 1-lb. box, thawed and kept covered)
• 2 tablespoons fresh avocado, chopped finely
• 2 tablespoons fresh red tomato, chopped finely
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/4 cup sour cream
• 1 tablespoon chopped cilantro, garnish

1. Grease a nonstick 12- cup muffin tin with butter. Preheat the oven to 375 degrees. Combine the juice from one lime, ancho chile powder, cayenne, olive oil and shrimp in a medium mixing bowl; stir with hands until the shrimp are well coated; set aside to marinate while working with dough.
2. Pull apart the strands of katafi dividing it among the 12 muffin cups; it will fill them half way up; push them down making a nest. Drain and discard the marinade; put a single shrimp into each nest of katafi. Cook for 12 to 18 minutes in the preheated oven until the katafi is golden.
3. While the Shrimp Katafi are cooking, combine the avocado, tomato and remaining juice of one lime into another small mixing bowl; add salt and pepper; combine until all is well coated. After taking the shrimp out of the oven, let rest for 5 minutes; remove to serving dish; spoon the tomato mixture on top of each shrimp; add a spoon of sour cream and the chopped cilantro. Serve immediately.

butter, pepper powder, cayenne pepper, extravirgin olive oil, shrimp, katafi, fresh avocado, fresh red tomato, salt, freshly ground black pepper, sour cream, cilantro

Taken from www.epicurious.com/recipes/member/views/spicy-shrimp-katafi-1216233 (may not work)