Celebrate with style with Asian flair.  Accompany these appetizer cups with Asian Sweet and Sour Meatballs. Add a fruit platter with melon balls and mango chunks.  Look for rice paper napkins and small cocktail forks or picks at your local Asian market. 

24 square wonton wrappers

1 tbsp. butter, melted

10 oz. shelled, deveined, cooked medium shrimp, chopped

2 green onions with tops, finely chopped

1/3 cup grated carrot

4 oz cream cheese, softened

1 garlic clove, pressed

1/2 tsp worcestershire sauce

1 cup shredded mozzarella cheese 

1.  Preheat oven to 350 degrees.  Lightly spray a muffin pan with a nonstick cooking spray.  Using a pastry brush, brush one side of each wonton square with melted butter.  Press each wonton buttered side up, into muffin cup.  Bake 8 minutes or until edges turn light golden brown.  Remove pan from oven to a cooling rack.  

2.  Set aside 24 shrimp. Finely chop remaining shrimp.  Finely chopp green onions.  Grate carrot.  

3.  Combine cream cheese, garlic, worcestershire sauce in large bowl. Stir in chopped shrimp, green onions, carrot and mozzarella cheese. 

4.  Using a small spoon or scoop, fill each wonton cup with rounded scoops of the cream cheese mixture.  Top with a reserved shimp.  Bake 5 minutes more or until wontons are golden brown and cheese is bubbly. 

Yeields about 24 appetizers