Shrimp Salad With Crispy Wontons And Chili Lime Mayonnaise

• None None vegetable oil, to deep-fry
• 6 None wonton wrappers
• 16 None cooked shrimp, peeled, tails left intact
• 1 head baby romaine lettuce, washed, leaves torn
• 3.5 oz bean sprouts
• 1/2 None avocado, peeled, pitted, sliced
• 1/4 cup fresh mint leaves
• 1/3 cup mayonnaise
• 1 None lime, zested, plus juice of 1/2
• 1 None small red chili, deseeded, finely chopped
• 1/2 tsp finely grated fresh ginger

1. Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
2. In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
3. For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
4. Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.

vegetable oil, wonton wrappers, shrimp, baby romaine lettuce, bean sprouts, avocado, fresh mint, mayonnaise, lime, red chili, ginger

Taken from recipes-plus.com/api/v2.0/recipes/27276 (may not work)