Roasted Shrimp Wontons with Spicy Mango Dip

• Wontons:
• 1 pound (16 to 18 count) shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper to taste
• 8 oz cream cheese
• 1 small jalapeno, minced
• 1 scallion, chopped
• Sesame seeds
• 1 pkg wonton wrappers
• Dipping sauce :
• 1/2 cup chopped mango
• 1/4 cup Korean/Asian BBQ sauce
• 1/4 cup rice wine vinegar
• 3 tbsp corn oil

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Place the shrimp in the bowl of a food processor and pulse until mixed. Remove the wonton liners from the package and set on a cutting board. Place 1/2-3/4 tablespoon of filling in center of each wonton. Wet edge with water and fold to close. Fold pushing ends together and place on baking sheet. Brush with water, sprinkle with sesame seeds and bake at 425 degrees 10-12 minutes until golden. Remove from oven. While they are cooking, place mango, BBQ sauce, vinegar and oil in a small blender and pulse until smooth. Serve wontons with small bowl of dipping sauce.