MANGO-CURRY SHRIMP SALAD IN PHYLLO CUPS

MANGO-CURRY SHRIMP SALAD IN PHYLLO CUPS
45 Athens frozen mini Phyllo cupsFor the Shrimp Salad:1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste*
12 ounces peeled cooked medium shrimp, coarsely chopped
Fresh cilantro leaves

*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
 Phyllo Cups:Crisp in the oven as per the package directionsMake The Shrimp Salad:Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Make Ahead: Salad can be prepared up to 1 day ahead. Cover and refrigerate.) Place  Phyllo cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves