1 pound jumbo shrimp, peeled, deveined, tails removed, 1/4 cup fresh lemon juice and zest, 1/4 cup lime juice, and zest, 1/2 cup orange juice, 3 Roma tomatoes, seeds removed and diced, 1 large jalapeno peppers, 1/2 cup red onions, finely chopped, 1/8 cup jicama, peeled and diced, 1/2 cup green apple, diced, 1/4 cup Persian cucumber, peeled and diced, 1/2 cup cilantro, chopped, 3 garlic cloves, minced, 1/2 cup sour cream, 1/2 cup fresh cilantro, chopped, 1/2 cup red onions, finely chopped, 2 large avocados, pitted and diced, salt and pepper to taste.
Get out a heavy skillet add 2 tablespoons of garlic oil, heat the oil to medium-high or 350 degrees. Add the shrimp cook for about 2-minutes on each side or until the shrimp curl and turn orange. Remove from the skillet, set aside. Get out a bowl, add the lemon juice and zest, lime juice, and orange juice, mix. Add the shrimp, store make sure the shrimp are coated with the citrus juices. Refrigerate covered for at least 2 hours. Frequently stir.
Preheat oven to 350 degrees. While the shrimps are marinating, let’s make the cups. Get out a muffin tin, lightly brush each cup with butter—8 sheets (9 x 14 inches) phyllo dough. Stack the phyllo dough and cut 24 squares. Equally separate and divide the squares. Press the phyllo squares into each muffin cup. Bake for 12-15 minutes or until the edges of the phyllo dough are golden brown. Remove from the oven set aside until the cups are cooled. Remove the cups from the tins, place them on a platter, fill each cup with the shrimp mixture. Top with a cilantro leaf.