This appetizer is so easy to whip together, yet always proves to be a holiday party favorite. I recommend if you have a Trader Joe’s in your area to use their crescent roll dough because I find it to be the best, but if not, Pillsbury will do. Plan on at least two pieces per guest, but know that shrimp is one of those things that when people love them, they can easily eat four or five (especially this recipe.) 

Serves 12

INGREDIENTS
36 (16-20 size) raw shrimp
2 packages Crescent dough
½ lb. sweet butter, soften
2 Tbsp oregano, chopped
5 cloves garlic, minced

METHOD
Clean and de-vein the shrimp, set aside.

Place the butter in a mixing bowl and add the chopped garlic and oregano, and mix until incorporated.

Open the dough and place on a cutting board. The dough will be sectioned into triangles, cut each of those into thirds making smaller triangles down down the length side so that you have enough to lenth to wrap around the shrimp.

Spread a small amount of the butter in the center of each triangle and place one piece of shrimp on the edge of each one. Roll it up like a croissant and place on a baking sheet.

Bake at 375 degrees for 10 to 12 minutes or until golden brown. Serve hot or room temperature.

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Chef Leslie McKenna has been a chef for over 25 years working at such prestigious restaurants as Maxwell’s Plum in New York with Mark Peel and Nancy Silverton as well as Piero Selvaggios’s Valentino’s Restaurant in Santa Monica, CA, where she was published in Bon Appetit and Wine Spectator magazines. Chef Leslie now owns Chef’s Inc. cooking school in LA. To find out more visit www.chefsinc.net.