Mango-Curry Shrimp Salad in Wonton Cups
Yield: 36 portions
Phylo dough cups 1 oz 36 ea.
Oil Vegetable t.t.
Curry Aiol ¼ t0 ½ cup.
Cilantro, chopped fresh 1 Tbsp.
Lime juice, fresh 2 ½ tsp.
Shrimp, peeled, cooked 12 ozw.
Onions green, choppede 2 ea.
Currants, dried 1/8 cup
Sherry wine vinegar ½ tbsp
Ginger fresh, peeled, grated 1 tsp
Mangoes, diced ¼ dice 1 lb.
1. phylo dough cups
2. Whisk Curry Aioli, chopped fresh herbs, limejuice, onions, currants, vinegar, ginger into medium bowl to blend.
3. Stir in diced Mangoes
4. Stir in shrimp. Season salad to taste with salt and pepper.
5. Cover, chill at least 1 hour and up to 6 hours, tossing occasionally.
Place shrimp salad in Phylo dough shells Garnish, and serve.