Southwest Shrimp Salad in Egg Roll Cups

• 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

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.

egg roll wraps, cooking spray, shrimp, clove garlic, corn, tomatoes, red bell pepper, coriander, hot sauce, barbecue sauce, light mayonnaise, molasses

Taken from www.food.com/recipe/southwest-shrimp-salad-in-egg-roll-cups-68454 (may not work)