Southwest Shrimp Salad in Egg Roll Cups

Submitted by CountryLady

"A tangy summer salad. The recipe comes from a guest chef on my favourite Canadian day-time talk show."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

• DRESSING

• 1⁄2 teaspoon hot sauce
• 1⁄4 cup barbecue sauce
• 3 tablespoons light mayonnaise
• 1 tablespoon molasses

directions

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.