Gulf Shrimp In Phyllo With Buerre Blanc

• 12 Gulf shrimp, peeled and deveined
• 12 sheets of phyllo dough
• 1 cup heavy cream
• 1 tablespoon shallots, minced
• 1 tablespoon champagne vinegar
• (you can substitute white wine vinegar here)
• 1/4 lb. butter, softened

1. Peel and devein shrimp. Butter (use melted butter) 4 sheets of phyllo dough at a time (keeping the remaining dough moist) and stack on top of each other.
2. Cut dough into 1" strips and wrap shrimp, leaving tail exposed.
3. Bake at 350 degrees for 5 to 7 minutes until pastry is slightly brown.
4. Reduce heavy cream with shallots and champagne vinegar. Reduce by half. Beat in 1/4 lb. butter and keep warm.
5. Place shrimp on serving plate with a dollop of buerre blanc.

shrimp, heavy cream, shallots, champagne vinegar, substitute white wine vinegar, butter

Taken from www.epicurious.com/recipes/member/views/gulf-shrimp-in-phyllo-with-buerre-blanc-1216110 (may not work)