It is difficult to find somebody that doesn’t enjoy shrimp but it tends to be something that we don’t eat very often. The fact of the matter is, it is not only great for dinner, it can even make a wonderful appetizer as well. When you mix the deliciousness of shrimp along with guacamole and pack it all into a wonton cup, you really have something that will put a smile on your face.
Grilling the shrimp for this recipe really adds some flavor and it makes the entire process one that you will enjoy. You may even want to make extra when you decide to create some, because they are going to disappear quickly when you put them down.
Ingredients:
24 wonton wrappers
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon cajun seasoning
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups guacamole
2 tablespoons chopped fresh cilantro leaves
For the guacamole:
3 avocados
4 teaspoons lime juice
3 tablespoons cilantro, chopped
1/3 cup red onion, finely chopped
1 jalapeno, finely chopped
1/2 teaspoon kosher salt
Directions:
Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.
Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.
Place into oven and bake for 10-12 minutes, or until golden brown.
While your wontons are baking, make the guacamole by combining the ingredients in a bowl until well mixed. You can make the guacamole creamier by mixing more or chunkier by mixing less.
In a medium bowl, combine shrimp, olive oil, garlic and cajun seasoning; season with salt and pepper, to taste.
Preheat grill to medium high heat. Add shrimp to grill and cook, flipping once, until pink and opaque, about 2 minutes on each side.
Fill each wonton with 1 tablespoon guacamole and 1 shrimp.
Serve immediately, garnished with cilantro, if desired.