Recipe #42 Seafood Mango Cups

Ingredients:

WonTon cups:

12 (3 1/4 x 3 1/4 inch square) wontop wrappers

1/4 cup canola oil

Filling:

1/4 cup olive oil

1 clove finely chopped garlic

8 shrimp (30 ct)

4 large scallops

1 large mango, peeled and fresh cut in 1/2 in cubes

2 tbsp fresh chives

Juice of 1 lime

Grated rind of 1 lemon

3 cups chopped spring salad mix

Using a pastry brush, brush one side of the wonton wrappers with canola oil. Gently press the wonton wrappers in the bottom and sides of a 12 count muffin pan. Bake at 365 until lightly golden, about 7 - 8 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes. Can be stored in a plastic bag (no air) at room temperature.

For the filling: Steam cook the shrimp and scallops for 3 minutes

Then cool in ice water. Then chop into small pieces.

Mix with olive oil, garlic, chives, lemon zest and lime juice. Marinate for 1/2 hour or until ready to use. Can be done ahead of time.

To Assemble: Mix seafood mixute with mango and lettuce and arrange in the cups just before serving.