“The perfect summer bite.”
12 taco cups
For the Shrimp and Marinade1 cupmint leaf1 lime, cut into 1-inch pieces2 tablespoonssugar1⁄4 cuprum1 tablespoonolive oil2 teaspoonssalt1 lblarge shrimp, peeled and deveined
For the Taco Cups12 square wonton wrappers3 tablespoonscanola oil or 3tablespoons olive oil for brushing wonton wrappers
For the Mango Avocado Salsa1 cupmango, cut into 1/2-inch dice1 avocado, cut into 1/2-inch dice2 tablespoons finely chopped red onions2 tablespoonsrum2 tablespoonslime juice1⁄2 cupmint leaf, choppedkosher saltground black pepper
Garnishes1⁄4 cupmint leaf, roughly chopped2 ouncesqueso fresco, crumbled1 lime, cut into wedges
DirectionsTo make marinade, in a medium bowl, combine mint leaves, lime pieces, sugar, rum, salt and olive oil. Use a muddler or wooden spoon to mash, making sure to release the juices in the limes. Stir in the shrimp, cover and refrigerate for 20-30 minutes.Preheat oven to 350 degrees. To make the taco cups, brush both sides of each wonton wrapper with oil, then press into the wells of a muffin tin, making sure to gently press the bottom and up the sides. Bake for 8-10 minutes or until lightly golden and crisp. Remove from the oven and increase the oven temperature to broil.To make the mango, avocado salsa, in a medium bowl stir to combine mango, avocado, red onion, rum, lime juice, mint leaves and season with salt and pepper. Set aside.Drain shrimp from the marinade and place on a baking sheet. Broil the shrimp until cooked through, about 2-3 minutes per side.To assemble the taco cups, spoon the mango avocado salsa into the taco cups and top with a shrimp. Garnish with chopped mint and queso fresco and serve with lime wedges.
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