12 large shrimp peeled deveined
1 sheet frozen puff pastry
2 tablespoons mayonaisse
2 tablespoons chiplote chilies in adobo sauce minced
preheat oven to 400F. cut puff pastry into 12 squares.
whisk mayo and chipolte in small bowl. place shrimp on each pastry square brush with chipolte mayo. fold over and seal ito triangle shape. dust with smoked paprika. place on baking sheet and bake for 30 minutes until golden brown and puffed