Ingrédients

Dip

• 1/2 tasse de Mayonnaise
• 1 cuillère à café Sel et poivre, (selon les goûts)
• 1 cuillère à café Kosher Salt
• 2 cuillères à soupe Lime Juice
• 2 cuillères à soupe Dill Infused Olive Oil – Zoë Olive Oil
• 1 cuillère à soupe Dill, Fresh, chopped
• 1 cuillère à soupe Capers, chopped
• 1 cuillère à soupe Red Onion, diced

Remplissage

• 1 ensemble Avocado, chopped and smashed
• 1 1/2 tasse Shrimp, Cooked, (chopped, I used 3/4 shrimp size)
• 1 ensemble Wonton Wrappers, Frozen, (approx 36 used, thawed the night before in fridge)
  
  

  Processus

  1. Clean and rinse your shrimp, set aside
  2. Fill a medium pot over stove with water and bring to a boil, once boiling, add your shrimp
  3. Let shrimp cook for about 5 min until they turn pink
  4. Once cooked, remove them from the hot water and place into a bowl with water and ice to stop the cooking process
  5. In a small bowl, add your ingredients for the dipping sauce; mayonnaise, salt, pepper, lime juice, dill infused olive oil, capers and red onion and mix
  6. Set bowl in fridge to stay cold
  7. Drain shrimp and pat dry
  8. On a cutting board, dice your avocado and shrimp, add to a bowl, mix well (your choice to season again with salt and pepper at this point)
  9. On a clean cutting board, lay your wonton wrappers flat and use your finger dipped in water to coat the edges
  10. Fill each wonton with 1 tsp of filling
  11. Fold wonton into a triangle shape and squeeze the edges together to form a pocket, continue process and repeat until all wrappers are completed
  12. Bring a large sauce pan with your choice of oil to shallow fry the wonton wrappers (I used sunflower oil, that’s what I had on hand)
  13. Allow wontons to cook for approx 5 min per side and place on a wire rack to cool
  14. Serve with dipping sauce and enjoy!

  Notes

  You can makes these ahead of time and air fry them just before your guests arrive. Pop in air fryer at 375F for 8min or until bubbling.