Kataifi-Wrapped Garlic Shrimp with Smoked Paprika Mayonnaise

Makes 22 pieces (adapted from Canadian Living Nov. 2007 issue by employee, Connie) *Kataifi is shredded phyllo pastry, purchased  in the freezer section of your local grocer.  You will only use 1/4 of the package.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Butter Infused Olive Oil
Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil

Sunshine Coast Olive Oil Co. Chipotle Infused Olive Oil

Ingredients:
4 oz. of room temperature phyllo pastry
22 jumbo shrimp (peeled, deveined & tails intact) used BC spot prawns
3 Tablespoons Sunshine Coast Olive Oil Co. Butter Infused Olive Oil
1 Tablespoon Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil
2 teaspoons chopped fresh parsley or chives
1 clove minced garlic
Pinch of salt & pepper

Recipe:
Using scissors cut Kataifi into two 8-inch ropes each with about 10 threads. Working  quickly and keeping remaining phyllo covered with a damp cloth, wrap Kataifi around shrimp.  Stand with tails upright on greased rimmed baking sheet, propping up against side if necessary.  Combine oils, parsley, garlic, salt & pepper and drizzle over shrimp.  Bake in 425 degree oven until crisp, golden and shrimp are pink 8-10 minutes.  Serve with Smoked Paprika Mayonnaise recipe below.

Smoked Paprika Mayonnaise:  Makes 1/2 cup (adapted from Canadian Living recipe, Nov. 2007 issue)

1/2 cup light mayonnaise
1 teaspoon smoked /or spanish paprika
1 teaspoon Sunshine Coast Olive Oil Co. Chipotle Infused Olive Oil
1 teaspoon lemon oil
Pinch of salt & pepper

Combine ingredients and refrigerate, refrigerate up to 2 days