You Will Need For the Wonton Cups 15 wonton wrappers (see notes below) 1-1/2 tablespoons olive oil Salt For the Shrimp Cups 2 teaspoons olive oil 12 large shrimp, peeled and deveined 1 lime 1 teaspoon ancho chili powder, can substitute regular chili powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lime sour cream, recipe below 1 cup baby arugula leaves For the Lime Sour Cream 3 tablespoons sour cream 1 teaspoon fresh lime juice Pinch salt Directions Heat oven to 350 degrees F. Prepare wonton shells: Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt. Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool. Prepare the Shrimp: Using a microplane, zest the lime. Set the lime aside for serving. Add the lime zest to the shrimp along with the olive oil, chili powder, salt, and pepper. Toss then arrange on a baking sheet in one layer. Bake until the shrimp are opaque throughout, 8 to 12 minutes. Prepare the Lime Sour Cream: In a small bowl, stir the sour cream, lime juice and salt together. Assemble the Shrimp Cups: Fill the cooled wonton cups with a few leaves of arugula, a small dollop of lime sour cream, and a chili-lime shrimp. Serve with lime wedges for spritzing on top.