Southwest Shrimp Salad In Egg Roll Cups

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 12 large egg roll wraps
• cooking spray
• 1 lb shrimp, shelled & deveined
• 1 clove garlic, minced
• 1 cup corn, drained
• 1 1/2 cups plum tomatoes, chopped
• 1/2 cup red bell pepper, chopped
• 1/3 cup coriander or 1/3 cup parsley, chopped
• 1/2 teaspoon hot sauce
• 1/4 cup barbecue sauce
• 3 tablespoons light mayonnaise
• 1 tablespoon molasses

Recipe

• 1 preheat oven to 425f, and spray muffin pan with vegetable spray.
• 2 fit egg roll wrappers into muffin tins.
• 3 bake for 8 minutes or just until browned, then set aside.
• 4 in a non-stick skillet sprayed with vegetable spray, sauté shrimp and garlic just until cooked approximately 5 minutes.
• 5 chop and place in bowl.
• 6 re-spray skillet and sauté corn for 8 minutes or just until browned.
• 7 add to shrimp.
• 8 cool.
• 9 add remaining salad ingredients.
• 10 combine ingredients for the dressing, pour over salad and toss well.
• 11 divide 1/3 cup salad amongst egg roll cups.
• 12 garnish with coriander.