Ingredients
- 3 tablespoon pomegranate liqueur
- 1 teaspoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 pound bay shrimp
- 1 pound jalapeno, chopped
- 1 pound shallot, peeled and chopped
- 1 pound medium tomato, cored and chopped
- 1 pound green onion, chopped
- 1/4 cup chopped cilantro
Preparation
Baking Directions:
1.Combine all the vinaigrette ingredients in a small bowl and whisk to combine.
2.Put the shrimp, jalapeno, shallot, tomato, green onion, and cilantro into a wide shallow bowl.
Add the vinaigrette and toss.
Set salsa aside to let marinate in the refrigerator for 30 minutes or up to 2 hours.
3.Meanwhile, make the wonton chips.
Pour oil into a stir-fry pan to a depth of 1 1/2-inches and heat over medium-high heat until temperature reaches 350ºF.
While oil is heating, line a plate with 2 layers of paper towels.
Cut wonton skins half on the diagonal, to create triangles.
Working in batches, fry wonton skins, turning occasionally, until chips are crisp and golden brown, about 1 minute per batch.
Drain on paper towels.
4.Serve the salsa with the chips on the side.
