Ingredients:
¼ lb raw, peeled & deveined Shrimp, chopped
2 Tbsp olive oil
1 clove garlic, minced
2 tsp sesame seeds
2 Tbsp scallions, chopped
2 Tbsp green bell pepper, diced
2 Tbsp mushrooms, diced
2 Tbsp carrots, shredded and chopped
2 Tbsp celery, diced
1 Tbsp fresh parsley, chopped
½ cup sweet and sour sauce
salt and pepper to taste
1 package Fillo dough, thawed
2 sticks butter, melted
24 fresh chives

Directions:
1. In a large skillet heat oil. Lightly sauté garlic.
2. Add shrimp, sesame seeds, scallions, pepper, mushrooms, carrots, and celery. Sauté until shrimp becomes pink. Remove from heat.
3. Season with salt and pepper. Add parsley and sweet and sour sauce.
4. Unroll Fillo dough, (be sure to keep any un-used Fillo dough covered with a damp paper towel).
5. Work with 1 sheet of Fillo dough at a time. Brush each sheet with melted butter, making a stack of 10 sheets.
6. Cut the stack into 6 equal squares.
7. Drop 2 teaspoons of the Shrimp mixture in the center of each square.
8. Pinch each corner of the square together - forming a "purse". Tie the purse closed with a chive. Place purses on baking sheet and brush generously with melted butter.
9. Repeat steps 5-8 with remaining Fillo dough.
10. Bake for 15-20 minutes at 375°F, or until golden brown.