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.

 

 

 

Method

 

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.