Mango Curry Shrimp Salad

Yield: 30


Mango Chutney:

Green Onions                2
Dried Currants              1oz
Sherry vinegar                  ½ tbsp
Ginger                            1tsp
Mango                            12oz

Shrimp Salad:

Wonton Wrappers                15
Vegetable Oil                      1tbs
Mayonnaise                        2fl oz
Cilantro Chopped             1tbs
Line Juice                            1 ¼ fl oz
Shrimp 16/20 ct                  12oz
Cilantro                                30

1.    Coarsely Chop Green Onions. Dice the Mango. Peel shrimp and cut into ¼ inch    dice.

2.    For the chutney: combine all the ingredients and mix until thoroughly blended. Cover and refrigerate for at least 1 hour and up to 6 hours, tossing occasionally.

3.    For the shrimp cups: preheat the oven to 325 degrees. Place the wonton rounds on the cutting board and brush lightly with oil.

4.    Press each wonton cups are golden brown, about 10 minutes. Cool in pans. 

5.    Remove the cups from tins and store in an airtight container at room temperature until needed.

6.    Whisk mayonnaise, chopped cilantro, lime juice, 1 ½ tbsp chutney, and curry paste in a medium bowl until fully blended.

7.    Stir in the diced shrimp and season the salad as needed with salt pepper.

8.    Fill the wontons cups three-quarters full with the shrimp salad, garnish with additional chutney and mint leaf then serve & ENJOY!