This fresh, chunky salsa, which is both mellow and tart, will make your taste buds dance.

Ingredients
24 wonton wrappers
Carapelli Extra Virgin Olive Oil, for brushing
1 pound (30 to 40 count) fresh shrimp, deveined and cooked
1 ripe mango, peeled, pitted and chopped
1 cup fresh basil leaves, finely chopped
1/4 cup fresh mint leaves, finely chopped
2 garlic cloves, minced
3/4 cup Carapelli Extra Virgin Olive Oil
2 tablespoons lime juice
Salt and white pepper, to taste


Cooking Directions
Preheat oven to 375°F. Lightly brush miniature muffin cups with a small amount of olive oil. Press 1 wonton wrapper into each cup and lightly brush with Carapelli Extra Virgin Olive Oil. Bake for 8-10 minutes or until light brown and slightly crisp. Remove from pans and place on wire rack to cool. Reserve 12 cooked shrimp for garnish. Chop remaining shrimp. In bowl, combine the chopped shrimp, mango, basil, mint, garlic, Carapelli Extra Virgin Olive Oil, lime juice, salt and pepper; mix gently. Just before serving, spoon shrimp mixture into wonton cups. Cut the reserved shrimp in half lengthwise. Garnish wontons with shrimp halves and serve. Makes 24 appetizer servings.

Preparation Time: 20 minutes

Total Time: 40 minutes

Wine Suggestions: Chardonnay