Southwest Shrimp Salad in Egg Roll Cups

Ingredients

• 12 large egg roll wraps
• cooking spray
• 1 lb shrimp
• shelled & deveined
• 1 clove garlic
• minced
• 1 cup corn
• drained
• 1 12 cups plum tomatoes
• chopped
• 12 cup red bell pepper
• chopped
• 13 cup coriander or 13 cup parsley
• chopped
• 12 teaspoon hot sauce
• 14 cup barbecue sauce
• 3 tablespoons light mayonnaise
• 1 tablespoon molasses

Instructions

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, saute shrimp and garlic just until cooked approximately 5 minutes.
5. Chop and place in bowl.
6. Re-spray skillet and saute 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.