Shrimp Cones with Spicy Yogurt Sauce

 

1

lb (about 46) uncooked small shrimp, peeled (tail shells removed), deveined

1/4

cup finely chopped green onions (4 medium)

2

tablespoons chopped fresh cilantro

1

teaspoon grated lemon peel

1/4

cup olive oil

2

tablespoons lemon juice

1

tablespoon honey

1/8

teaspoon salt

1

container (6 oz) Liberté® Méditerranée lemon yogurt

2

to 3 tablespoons Sriracha sauce

1

tablespoon chopped fresh cilantro

4

(8-inch) whole wheat tortillas, cut into fourths

16

wooden toothpicks

• 1 In medium bowl, mix Shrimp ingredients. Cover; refrigerate at least 2 hours but no longer than 8 hours to marinate.
• 2 Drain shrimp, discarding marinade. Heat 12-inch nonstick skillet over medium-high heat; add shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp turn pink.
• 3 In small bowl, stir Sauce ingredients until well blended.
• 4 Heat oven to 350°F. Shape tortilla wedges into cone shapes; secure each with toothpick. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until light golden around edges.
• 5 Place about 3 shrimp inside of each cone; drizzle 1 tablespoon sauce over shrimp in each cup.