Chili Lime Mini Shrimp Tacos
Ingredients:
• 24 Wonton Wrappers
• 2 Tablespoons Olive Oil
• 24 Large Shrimp (Raw Peeled and deveined)
• 2 Limes
• 1 Teaspoon Ancho Chili Powder (or regular chili powder or chipotle powder)
• ¼ Teaspoon salt
• ¼ Teaspoon Freshly Ground Pepper
• 1 Cup Baby Arugula Leaves
• 4 Tablespoons Sour Cream

Prepare Wonton Shells:

• Heat oven to 350 degrees
• Lightly brush wonton wrappers on both sides with olive oil and season one side with salt
• Using a mini muffin pan press wonton wrappers down into cups making sure to press the bottom down to form a cup. Bake until lightly browned 710 minutes, cool on a rack.

Cook Shrimp:

• Zest line and add to shrimp along with olive oil, chili powder, salt, and pepper. Toss then arrange on a baking sheet in one layer. Back shrimp until opaque approx. 68 minutes.

Make Lime Sour Cream:

• In a small bowl, stir the sour cream, lime juice and a pinch of salt

To Finish:

• Fill the cooled wonton cups with a few arugula leaves, a small dollop of lime sour cream and a chililime shrimp. Serve with lime wedges for spritzing on top.

I hope you enjoy this simple and tasty appetizer with your fellow Rotarians! You’re welcome to subscribe to my YouTube Channel “In the Kitchen with John” for more great recipes.