24 wonton wrappers
2 tablespoons olive oil
24 medium shrimp, peeled and deveined
1/2 teaspoon salt
1 teaspoon chile powder
1/2 cup arugula
3 tablespoons low fat sour cream
Preheat oven to 350 degrees F.
Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.
Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.
To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.