Title: Shrimp cocktail tarts
 Categories: Wedding, Shower
      Yield: 20 Appetizers
 
      1    15 oz. pkg. refrigerated pie
           -crusts
           Finely chopped leaf lettuce
      1    12 oz. pkg. frozen small
           -cooked shrimp, thawed,
           -rinsed, drained
           Cocktail sauce
 
  Heat oven to 450F.  Allow both pie crust pouches to stand at room
  temperature for 15 to 20 minutes. Unfold each crust; remove top
  plastic sheet.  Press out fold lines. Invert and remove remaining
  plastic sheet. Cut about ten 3 inch circles from each crust. Fit
  circles over backs of miniature muffin cups. Pinch 4 or 5 equally
  spaced pleats around sides of cup.  Prick generously with fork.  Bake
  at 450F for 9 to 13 minutes or until light golden brown.  Cool
  completely; remove from muffin cups.
  
  Place small amount of chopped lettuce in each tart shell. Spoon shrimp
  pieces over lettuce layer.  Top with small amount of cocktail sauce.
  Garnish as desired. Yield: 20 appetizers Typed in MMFormat by
  cjhartlin@msn.com  Source: Pillsbury Party Cookbook