SHRIMP ASPARAGUS DIJONNAISE

Ingredients
1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
4 oz. fresh asparagus stalks (about 5)
15 Athens® Mini Fillo Shells (1 box)
15 cooked shrimp (70/90 ct.)

To make dijonnaise dressing, in a small bowl, combine mayonnaise, mustard, lemon zest and lemon juice.

Steam asparagus. Cut off tips (reserve for garnish) and cut remaining stalk into 1/4 inch slices. Toss asparagus slices with half of Dijonnaise dressing. Spoon 1 teaspoon asparagus pieces into each Fillo Shell. Garnish with 1/2 teaspoon of Dijonnaise, 1 shrimp and 1 asparagus tip. Serve immediately.

Makes 15 Appetizers