Instructions: 1. Preheat oven to 340 oF. Spray 32 mini-muffin cups with nonstick cooking spray.

2. Press a wonton wrapper into each muffin cup, forming a bowl. Spray each with nonstick cooking spray. Bake until lightly golden and crisp, 5-7 minutes.

3. Meanwhile, in a small bowl, combine wine, soy sauce, sugar and sesame oil; set aside.

4. In large nonstick skillet or wok, heat 2 teaspoons of the peanut oil over medium high heat. Add shrimp and cook, stirring constantly, until just opaque, 2 minutes. Remove to plate and wipe skillet with paper towel.

5. Return skillet to heat; add remaining peanut oil. Add scallion and ginger; stir-fry until fragrant, 1 minute. Add remaining ingredients and stir-fry until pepper is soft, 5-7 minutes. Stir in shrimp, wine-soy sauce mixture and walnuts; heat through.

6. Spoon a generous tablespoon of shrimp mixture into each wonton cup and serve immediately.

Serving (4 cups) provides: 3/4 fat, 1 1/2 v, 1 p, 3/4 b, 10 cal.

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