Shrimp Salad Cups

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Direct from our HSSB Test Kitchen – An easy and light snack for a warm summer day. We made these with both our Salmon with Dill blend and our Cajun Seafood blend. Both were delicious!

Prep Time: 15 min                Cook Time: 10 min   
Makes: 20 pieces                   Calories/Serving: About 50/piece

INGREDIENTS:
1 lb uncooked shrimp (any size), shelled and deveined
1 tbsp olive oil
1 tsp Healthy Solutions Spice Blends Salmon with Dill
3 tsp Fat Free Plain Yogurt
2 tsp Hellman’s mayonnaise
5 egg roll wrappers (wonton wrappers may be substituted)

DIRECTIONS:
Preheat oven to 400 °F.  Cut egg roll wrappers into quarters.

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Spray a mini muffin pan with nonstick spray. Press each piece of the egg roll wrappers into the muffin pan. Spray with olive oil spray. Bake for 4 minutes or until lightly browned. Be sure to keep an eye on the oven since these can burn quickly. Remove from oven and muffin tin. Set aside to cool.

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Place raw shrimp to a bowl. Toss with olive oil and spice blend.

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Grill for 1-2 minutes per side. Be sure not to overcook or the shrimp may become tough.

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Remove cooked shrimp from grill and cool. You could cover and refrigerate overnight if desired.

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Cut shrimp into small pieces.

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Add yogurt and mayonnaise. Mix well..

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Spoon into baked cups. Top with a pinch of spice blend if desired.

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