Spiced Lime Shrimp Cups
Try this stunningly appealing shrimp appetizer for your next party. You can make the cups and filling ahead of time, and then just assemble before your party. So good.
24 wonton wrappers
4-5 tablespoons Unflavored Olive Oil, divided
24 small to medium shrimp
1 teaspoon ancho chili powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup unflavored Greek yogurt
3+ tablespoons Key Lime Balsamic Vinegar
Pinch of salt
1 cup arugula or baby spinach
Preheat oven to 350 degrees. Lightly brush the wonton wrappers on both sides with about 2 tablespoons of olive oil. Gently press the wrappers into each cup of a mini muffin pan, making sure to leave a "cup" to fill. Bake 8-10 minutes until light brown. Remove from the oven and let sit a minute or so. Then remove the cups from the pan and let cool on a rack. These can be stored in an air tight continue for a day or so.
Toss the shrimp, chili powder, salt and pepper in a medium bowl. Heat a skillet to medium high and add a couple tablespoons of oil. Add the shrimp in a single layer if possible. Cook about a minute and then turn over. Continue cooking just until the shrimp are opaque in the middle. Set aside to cool. Refrigerate until ready to assemble cups.
In a small container, mix the yogurt, Key Lime Balsamic vinegar and a pinch of salt. Check to see if it needs more vinegar.
When ready to assemble, put the yogurt in a zipper bag and clip the corner. Squirt 2 teaspoons into the wonton cups. Place a shrimp and a piece of arugula or spinach in each cup. Serve within 30 minutes or the cups can get soggy. Even if they are, they're still delicious!