Thai Shrimp Salad in Mini Phyllo cups

1 1/2 cups frozen shrimp, thawed, pre-cooked and chopped 3 Dozen Premade Frozen Mini Phyllo Cups Dressing:   3/4 cup ranch dressing 3 tbsp. coconut milk 1 tbsp. ginger puree 1 tbsp. red pepper, diced 2 tbsp. Sririacha sauce 1 tsp. soy sauce Garnish:   Diced Red Pepper Parmesan Cheese (Optional)

Preheat oven to 375°F. Combine all ingredients to make the dressing, add chopped shrimp, and refrigerate for one hour. Thaw Mini Phyllo Cups and sprinkle each cup with Parmesan cheese, place Phyllo cups on a cookie sheet and bake just until cheese is melted. Remove from oven and let cool. Add a heaping spoon of Thai Shrimp in each cup and top with diced red pepper.

Makes 3 Dozen Mini Thai Shrimp Cups

Recipe and photograph courtesy of Vegetable Juices Inc.

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