Garlic Shrimp Salad Wonton Cups

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  12 Wonton Wrappers, Uncooked(96g)
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  24 Shrimp(360g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 Garlic(12g)
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  1 1 pinch salt (to taste)
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  2 tbsp Mayonnaise, Regular
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  1 tsp Sesame Oil, Toasted
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  2 tbsp Lemon Juice, Fresh
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  1 Green Onion (Scallion)(15g)
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  1 1 bowl sweet chilli sauce (serving suggestion)

Instructions

1. 1Preheat oven to 350°F. Spray a standard muffin tin with cooking oil spray. Line each muffin hole with a wonton wrapper, lightly pressing down into the sides and walls to form cups. Lightly spray wrappers with additional cooking spray and bake for 10–15 minutes, until golden and crispy. Transfer cups to a cooling rack and set aside.
2. 2While cups cool, wash the shrimp and thoroughly pat dry with paper towels. Set 12 whole shrimp aside and slice the remaining shrimp, discarding tails.
3. 3Heat the olive oil in a medium pan over medium heat. Add the sliced shrimp with two-thirds of the garlic and two-thirds of the lemon juice; season with salt. Cook 5 minutes over medium heat, stirring occasionally, until the shrimp are opaque and no longer translucent. Transfer to a bowl.
4. 4Add the remaining whole shrimp to the same pan with the remaining garlic and lemon juice; season with salt. Cook 3–4 minutes over medium heat, turning once, until opaque and cooked through. Transfer to a separate plate and set aside.
5. 5Add the mayonnaise, sesame oil, green onions (reserving some for garnish), and additional lemon juice to the bowl with the sliced shrimp; mix until combined. Season with extra salt and lemon juice as needed.
6. 6Divide the shrimp salad mixture evenly into the 12 wonton cups while still warm. Top each cup with one whole shrimp, then sprinkle with reserved green onion slices.