12 to 16 jumbo (16 to 20 count) frozen cooked shrimp, peeled and deveined, defrosted
¼ cup mayonnaise
1 tablespoon finely chopped celery
2 teaspoons finely chopped fresh parsley
1 teaspoon capers, finely chopped
½ teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
¼ teaspoon Mrs. Dash seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
15 mini phyllo cups
Garnish: capers and parsley leaves
Instructions
In the work bowl of a food processor, pulse shrimp until finely chopped.
In a medium bowl, combine shrimp, mayonnaise, celery, parsley, capers, lemon zest, lemon juice, Mrs. Dash seasoning, salt, and pepper, stirring to blend. Cover, and refrigerate until very cold, 4 to 6 hours.
Divide shrimp salad among phyllo cups just before serving.
Garnish with capers and parsley leaves, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-caper-shrimp-salad-canapes/