Pre-heat oven to 425°F.
In a small bowl, mix coleslaw mix, sliced peppers, green onion, vinegar, honey, sesame seeds, and ½ teaspoon pepper and salt, to taste; set aside.
In a small bowl, mix mayo, ½ teaspoon pepper, lemon juice, salt, lemon jest and fresh dill; set aside.
Lightly spray the cups of a 12-cup muffin pan.
Cut all four corners off the wontons; this makes them easier to insert into the muffin tins and removes the sharp corners which can become very crisp in the baking process.
Carefully line cups with wonton wrappers.
Bake for 5 – 7 minutes or until golden brown.
Cool on a rack.
Bake shrimp uncovered for 14 – 16 minutes until the coating is golden brown and crunchy; turning over after 8 minutes.
Using a teaspoon, carefully spoon a small amount of slaw/salad into the wonton cups.
Top wonton cups with 2 – 3 shrimp and a small dollop of mayo sauce.
