Spicy Shrimp Wonton Cups

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15 square wonton skins

1 tbsp grapeseed oil (or substitute vegetable oil)

1 tsp chopped garlic

1 lb shrimp, peeled, deveined and diced into 3/4-inch pieces

3 tbsp mayonnaise, preferably Japanese

1 1/2 tbsp Vietnamese hot sauce, sriracha

1 tbsp masago (Capelin roe)

Cooking spray

Lemon slices, for garnish

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