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Ingredients

• 2 Tbs. olive oil
• 1/2 lb. medium shrimp, peeled and deveined
• Salt and freshly ground pepper, to taste
• 3/4 cup peeled, seeded and chopped tomatoes
  (fresh or canned)
• 1/4 cup finely chopped yellow onion
• 2 garlic cloves, minced
• 3 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• 1 1/4 tsp. ground cumin
• 1/2 tsp. sweet paprika
• 1/4 tsp. cayenne pepper
• Pinch of saffron threads
• About 1/4 cup fresh bread crumbs
• 9 sheets (about 1/2 lb.) phyllo dough
• 2 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• Lemon wedges for garnish

Description

These Crispy Finger-size Rolls Are Especially Popular For Entertaining Because They Can Be Prepared Up To 1 Day In Advance Of Serving: Simply Shape The Rolls, Arrange Them In A Single Layer On A Baking Sheet And Refrigerate, Then Bake Before Serving.

Williams-Sonoma