Garlic shrimp in a blanket

Check peeled raw shrimp have been deveined.

Toss the shrimp with crushed garlic, a little oyster sauce, smoked paprika, black pepper, a pinch of salt and a few drops of hot sauce; mix thoroughly.

Cover and refrigerate to marinate, a minimum of an hour.

Open the tube of crescent roll dough, press it down without separating the triangles, flour the surface and top, and cut in half.

Roll each half into a rectangle about 1/8 inch thick and about 5 by 9 inches; cut each into six strips, 12 in all.

Lay a strip down without stretching it, set a shrimp with plenty of garlic mixture in the middle, fold over one end then the other, and place seam-side down on a Silpat- or parchment-lined baking sheet.

Brush with egg wash and sprinkle generously with sesame seeds.

Bake in the center of a 400 degree oven about 20 minutes, until browned top and bottom.

Serve hot, warm or at room temperature with a mustard mayo sauce.