Ingredients
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
Preparation
In medium bowl, mix Shrimp ingredients. Cover; refrigerate at least 2 hours but no longer than 8 hours to marinate.
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.
In small bowl, stir Sauce ingredients until well blended.
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.
Place about 3 shrimp inside of each cone; drizzle 1 tablespoon sauce over shrimp in each cup.
