Mango-Curry Shrimp Salad in Wonton Cups

Mango-Curry Shrimp Salad in Wonton Cups

Ingredients:

• 12 wonton wrappers

• Vegetable oil

• ½ cup mayonnaise

• 2 tablespoons chopped fresh cilantro (optional)

• 5 teaspoons fresh lime juice

• 3 teaspoons Savory Spiced Mango Conserve

• 12 ounces peeled cooked medium shrimp

Directions:

1.  Preheat oven to 325°F. Lightly brush oil into muffin tins. Press each wonton wrapper into a muffin cup. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. 

DO AHEAD Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.

2.  Whisk mayonnaise, chopped fresh cilantro, lime juice, and Savory Spiced Mango Conserve in a medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. 

DO AHEAD Salad can be prepared up to 1 day ahead. Cover and refrigerate.

3.  Place wonton cups on a serving platter. Spoon 1 shrimp salad into each cup. Garnish with cilantro leaves.