1 pound large raw shrimp, tail intact, peeled & deveined
8 ounce block of cream cheese, softened
1 bunch of chives, chopped finely
1 large clove garlic, minced
1 jalapeno, chopped finely (optional)
1 package phyllo dough, thawed
1 stick butter, melted
salt & pepper, to taste
Sweet Chili sauce, for dipping
In a small bowl, combine the cream cheese, chives, garlic and optional jalapeno. Fill a pastry bag with the mixture (if you don't have a pastry bag, you can fill a plastic sandwich bag and snip off one corner). Set aside.
Butterfly the shrimp with a small knife. Season with salt & pepper, to taste. Refrigerate until ready to use.
Use a sharp knife to cut the phyllo dough into three equal lengths. Unroll one section of dough. Place one sheet of phyllo on the counter. Gently brush with melted butter. Repeat this with three more sheets of phyllo dough.
Cut the strip of layered phyllo in half. Place a butterflied shrimp on the edge of each piece of phyllo. Squeeze the cream cheese filling down the middle of the butterflied shrimp. Roll the shrimp up tightly with the tail end of the shrimp sticking out one end. Brush the outside of the roll with butter and use the butter to seal the seam. Repeat these steps with the other shrimp.
Bake at 400 degrees for 12-15 minutes, until the shrimp is cooked through and the phyllo is golden brown. Serve with Sweet Chili dipping sauce.
If you can't find Sweet Chili dipping sauce, you can substitute with Sweet & Sour sauce