Shrimp Cocktail Phyllo Cups
1 4-ounce can tiny shrimp, drained
3 tablespoons diced celery, plus 2 tablespoons finely chopped celery leaves
3 tablespoons diced red onion
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup cocktail sauce
15 frozen mini phyllo shells (one 1.9-ounce package), thawed
Instructions:
Stir together the shrimp, celery, red onion, lemon zest, lemon juice and olive oil in a medium bowl until well mixed. Season with salt and pepper.
Divide the cocktail sauce among the phyllo shells and fill with the shrimp salad. Garnish with the celery leaves.
