Lime & Basil Shrimp Salad in Wonton Cups

As you may have noticed, I love hors d'oeuvres.  Anything bite-sized and delicious is fair game, with a little drink on the side, natch.  A perfect start to an enjoyable evening.  

18 wonton wrappers

18 frozen raw shrimp (31-40 size)

1 clove garlic, minced

2 T lime juice

4 T olive oil

2 T minced basil or cilantro

½ red bell pepper, diced

Salt & freshly ground black pepper to taste

Preheat oven to 325F. 

Spray one side of each wonton wrapper with vegetable oil.  With the oiled sides down, line each section of a mini muffin tin, gently pressing to form to the shape of the cup.

Bake for 10 minutes.  Remove from oven, and cool in pan for five minutes.  Remove each shell from the tin and put onto a wire rack.  Repeat process with remaining wonton wrappers.

Bring a small saucepan of salted water to a boil.  Add shrimp and cover.  As soon as the water comes back to a gentle boil, drain shrimp and put into iced water.  Peel (if necessary) once cool.

Dice shrimp into ½ cm size pieces (don't worry if the shrimp aren't fully cooked; the lime juice will finish the job).  Add remaining ingredients, toss well, cover with plastic wrap and refrigerate until just before serving.

Spoon a teaspoon of the shrimp mixture into each wonton cup, garnishing with additional basil if desired.