Thai Shrimp Canapes

Ingredients

• 48 won ton wrappers
• Canola oil*
• 1/2 cup mayonnaise
• 1 tbsp chopped fresh cilantro
• 1 tbsp apricot jam
• 1 tbsp fresh lime juice
• 1 tsp green curry paste
• 1/4 tsp salt
• 3/4 lb (375 g) cooked baby shrimp
• Chopped fresh cilantro*

Directions

1. Preheat oven to 325°F.
2. Using a sharp knife, cut a 2 1/4 inch square out of each won ton wrapper. Lightly brush one side of each squares with oil. Press each square, oiled side down, into a mini-muffin cup.
3. Bake won ton cups until golden brown, about 7 – 10 minutes. Cool completely in pans. Won ton cups may be frozen for up to 1 month.
4. Combine mayonnaise, cilantro, apricot jam, lime juice, curry paste and salt until blended. Stir in shrimp. Cover and refrigerate for at least 30 minutes or up to 4 hours.
5. Up to 2 hours before serving, spoon shrimp mixture into won ton cups. Sprinkle with cilantro.