The KaiKai Book

INGREDIENTS BAKED WONTON CUPS 15 wonton wrappers (see notes below) 1 1/2 tablespoons olive oil Salt FOR THE SHRIMP 2 teaspoons olive oil 12 large shrimp, peeled and deveined 1 lime 1 teaspoon chili powder 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 1 cup baby arugula leaves LIME SOUR CREAM 3 tablespoons sour cream 1 teaspoon fresh lime juice Pinch salt COOKING METHOD PREPARE WONTON SHELLS Heat oven to 350 degrees F. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt. Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool. COOK SHRIMP Using a microplane, zest the lime. Set the lime aside for serving. Add the lime zest to the shrimp along with the olive oil, chili powder, salt, and pepper. Toss then arrange on a baking sheet in one layer. Bake until the shrimp are opaque throughout, 8 to 12 minutes. MAKE LIME SOUR CREAM In a small bowl, stir the sour cream, lime juice and a pinch of salt together. TO FINISH Fill the cooled wonton cups with a few leaves of arugula, a small dollop of lime sour cream, and a chili-lime shrimp. Serve with lime wedges for spritzing on top.