Shrimp In Brik Dough With Basil Pesto Adapted From L' Atelier De Joël Robuchon

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   1. Puree packed basil, garlic and olive oil in blender or mini food processor until smooth, to make a pesto. Season to taste with fleur de sel and piment d'Espelette, and set aside.

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   2. In wide, deep pan, add 3 inches vegetable oil. Place over medium-high heat and bring to 350 degrees. Stack brik dough sheets with paper attached. Using a sharp knife or scissors, cut into quarters -- 12 pieces total.

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   3. Season shrimp to taste with fleur de sel and piment d'Espelette. Using a paring knife, cut stems out of reserved basil leaves, creating heart shapes. Arrange a basil leaf, stem end at the thickest part of the shrimp, on the back of each shrimp. For each papillote, spread out 1 triangle of dough on a work surface, pointing up. Place 1 shrimp at the bottom edge and roll up tightly; do not fold in the edges. Secure with a toothpick.

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   4. Line platter or baking sheet with paper towels and set aside. Spoon 1 teaspoon of the pesto onto each of 4 plates and set aside. Fry papillotes in oil until lightly browned, 30 to 40 seconds. Drain briefly on paper towels and salt lightly. Remove toothpicks, then transfer papillotes to plates. Serve immediately with the remaining pesto passed separately.

* Per serving · 4 servings · Values may vary.

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