Mango-Curry Shrimp Salad in Wonton Cups

Servings: 36 portions

Ingredients:

• 1 oz. (36 ea.) Phyllo dough cups
• Oil Vegetable 
• ¼ to ½ cup Curry Aioli 
• 1 tbsp. Cilantro, chopped fresh
• 2 ½ tsp. Lime juice, fresh     
• 12 oz. Shrimp, peeled, cooked
• 2 Onions green, chopped
• 1/8 cup Currants, dried  
• ½ tbsp. Sherry wine vinegar
• 1 tsp. Ginger fresh, peeled, grated
• 1 lb.Mangoes, diced ¼ dice

 

Instructions:  

1. Phyllo dough cups
2. Whisk Curry Aioli, chopped fresh herbs, lime juice, 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.
6. Place shrimp salad in Phyllo dough shells Garnish, and serve.