shrimp in wonton cups

This appetizer works equally well with shredded chicken breast or crab meat, so use whatever you have on hand. You can make both the shrimp mixture and the wonton cups the day before (keep shrimp in the fridge but cups in tupperware on the countertop) and just assemble right before you need them.

makes 2 dozen pieces

1 package refrigerated fresh wonton wrappers
1 lb pre-cooked shrimp, chopped
4 green onions, thinly sliced (both white and green parts)
1/2 cucumber, peeled, seeded, and diced small
2 tbsp soy sauce
1 tbsp lime juice
2 tbsp toasted sesame oil
1 tbsp canola oil (plus extra for brushing wontons)
1 tsp pepper

Preheat the oven to 375 degrees F. Spray mini-muffin tin with cooking spray. Brush the wonton wrappers with canola oil, and place each wrapper into a section of muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

While wontons bake, mix remaining ingredients together in a bowl, tossing to combine well. Immediately before serving, fill cups with shrimp mixture.