7 U-15 shrimp, peel and devein
1 shallot, peel and chop
2 cloves garlic, peel and chop
4 Shitake mushrooms
1/4 lb. Prosciutto ham, sliced thin
1 bu. fresh spinach, clean and blanch
1 box phyllo dough
1/2 lb. butter, melted
1/4 c. whiskey
1 bu. basil
Salt and pepper

Cut shrimp into small pieces and set aside. Place a small amount of butter in saucepan and heat on high. Add shallots and garlic and cook for approximately 30 seconds. Add shrimp and shitake mushrooms. Cook until shrimp is half cooked. Add whiskey and flame. Add basil and season. Remove and cool.

Take 1 sheet of phyllo and place on cutting board. Brush with melted butter and fold in half. Take 1 more sheet of phyllo, place half on top of other sheet and repeat same process. After folding dough, butter the top surface.

In center of the phyllo lay a thin layer of Prosciutto all the way across the dough. Lay blanched spinach on top of the ham. Lay shrimp mixture on the spinach. Top off with another layer of ham. Roll phyllo around the mixture and butter the top.

Bake at 425 degrees for approximately 5 minutes or until brown, cool. Serve cool with assorted leaf lettuce and tomato vinaigrette.