“The perfect summer bite.”
12 taco cups
For the Shrimp and Marinade
1 cupmint leaf
1 lime, cut into 1-inch pieces
1 tablespoonolive oil
1 lblarge shrimp, peeled and deveined
For the Taco Cups
12 square wonton wrappers
3 tablespoonscanola oil or 3tablespoons olive oil for brushing wonton wrappers
For the Mango Avocado Salsa
1 cupmango, cut into 1/2-inch dice
1 avocado, cut into 1/2-inch dice
2 tablespoons finely chopped red onions
2 tablespoonslime juice
1⁄2 cupmint leaf, chopped
ground black pepper
1⁄4 cupmint leaf, roughly chopped
2 ouncesqueso fresco, crumbled
1 lime, cut into wedges
To 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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