(1)Keep the sheets of phyllo pastry covered with a dry, clean cloth to keep them moist. Cut one sheet of phyllo pastry in half widthwise and brush with melted butter. Place one half on top of the other.

(2)Preheat the oven 450F. Cut the tiger shrimp in half down the back of the shrimp and remove the dark vein.

(3)Place four shrimp in the center of the phyllo pastry and sprinkle a quarter of the mint, dill and lime juice on top. Fold over the sides, brush with butter and roll to make a parcel.

(4)Once you have filled all the parcels, place them seam side down, on greased baking sheet. Bake for 10 minutes or until golden. Serve with whole tiger shrimp, lime wedges and mint.