Garlic Shrimp in a Blanket

Ingredients

• 12 large shrimp , 16 to 20 per pound count
• 4 tos 6 cloves garlic , finely crushed
• 1 tablespoon oyster sauce
• 1 teaspoon smoked paprika
• 0.25 teaspoons hot sauce , optional
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons kosher salt
• 1 can ready-to-use crescent roll dough , 8 ounce
• 1 large egg
• 1 teaspoon water
• 1 tablespoon sesame seeds

Instructions

1. 1

   Combine shrimp, garlic, oyster sauce, smoked paprika, hot sauce, pepper, and salt in a bowl and stir thoroughly to coat shrimp completely. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner or parchment paper.

3. 3

   Place entire log of crescent dough, without unrolling, on a lightly-floured work surface, and cut in half. Roll each half into a 5x9-inch rectangle, then cut each rectangle into 6 equal 5-inch-long strips for a total of 12.

4. 4

   Center the large part of a shrimp on a dough strip, along with a generous amount of marinade, or less if you prefer a lighter garlic flavor. Fold one end of strip over the shrimp, and then cover with the other end, and finish with the seam on the bottom.

5. 5

   Place wrapped shrimp on the prepared baking sheet; repeat with the remaining 11 shrimp and dough strips. Space shrimp a couple inches apart.

6. 6

   Whisk egg and water together in a small bowl; brush each wrap with egg wash. Sprinkle with sesame seeds.

7. 7

   Bake in the preheated oven until tops are very well browned, and deep golden on the bottom, about 20 minutes.

8. 8

   For sauce, stir mayonnaise, mustard, mirin, and hot sauce together in a small bowl. Serve shrimp hot, warm, or at room temperature with sauce on the side.