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.