Spicy Shrimp Cups

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 (15 ounce) package pillsbury refrigerated pie crusts, softened as directed (2)
• 12 ounces cream cheese, softened
• 1 tablespoon chopped fresh flat-leaf parsley
• 4 teaspoons honey
• 2 teaspoons hot pepper sauce (or more if desired) or 1 -2 teaspoon crushed red pepper flakes
• 24 cooked deveined peeled medium shrimp
• fresh parsley sprig
• lime zest or fresh basil or rosemary sprig

Recipe

• 1 heat oven to 425ºf.
• 2 unroll pie crusts on work surface.
• 3 cut each crust into 12 (2 1/2") squares.
• 4 discard scraps.
• 5 turn mini muffin pans upside down (you will need 24 cups).
• 6 press square of dough over top of each ungreased inverted mini muffin cup.
• 7 prick top and sides of each with fork; fold and pinch corners to shape cups.
• 8 bake 8 to 10 minutes or until golden brown.
• 9 cool 5 minutes.
• 10 remove from muffin cups to cooling racks.
• 11 cool completely, about 30 minutes.
• 12 in medium bowl, mix cream cheese, chopped parsley, honey and pepper sauce until smooth.
• 13 spoon about 1 tablespoon mixture into each pastry cup.
• 14 top each with 1 shrimp.
• 15 refrigerate about 30 minutes or until cold.
• 16 garnish each cup with parsley sprig and lime peel.