For Shrimp
5 lbs Shrimp (21-25)
Wonton Skins
W’ham Rub
Julienned Vegetable Mix (carrots, red-yellow-green peppers, zucchini)

For Mango Salsa
8 Ripe Mango’s (1/4” dice)
1 Red Onions (1/8” dice)
2 Jalapeno Peppers (seeded and diced, 1/8”)
1 Red Pepper (diced, 1/8”)
1/3 cup Extra Virgin Olive Oil
1 bunch Cilantro (finely chopped)
¼ tsp. Mustard Powder
1 tsp. Champagne Vinegar
1 tsp. Orange Juice

For Citrus Dipping Sauce
2 Cups Crème Fraiche
¼ Cup Orange Juice
¼ Cup Pineapple Juice
1 Tablespoon Lime Juice
1 Bunch Chopped Cilantro
Kosher Salt

For Shrimp
Peel and de-vein shrimp. Slightly break shrimp, so they lay straight. Lay wonton skins out on table. Spray with water to prevent drying out. Place julienned vegetable mix in center of wonton skin, place shrimp on top. Sprinkle with rub, then roll up and place on sheet pan. Serve with mango salsa over dressed spring mix.

For Mango Salsa
Mix all of the ingredients well. Shelf life – 4 days.

Mix all of the ingredients in a blender – then add chopped cilantro.