Press each wonton wrapper gently into the muffin cups, shaping them into small shells with slightly folded edges

Bake until the edges turn golden and crisp, about 8–10 minutes, then remove and let cool

Scoop the avocado flesh into a bowl and mash until slightly chunky but creamy

Stir in chopped onion, garlic, jalapeño, lime juice, salt, and pepper until well combined and fragrant

Heat butter and olive oil in a skillet over medium heat until it begins to shimmer

Add shrimp and sprinkle with Cajun seasoning, cooking until they turn pink and slightly curled with a light sear

Finish the shrimp with a squeeze of lemon juice for a fresh, zesty aroma

Spoon a generous amount of avocado mixture into each cooled wonton cup

Top each cup with one shrimp, pressing gently so it sits securely

Garnish with chopped cilantro and serve immediately while crisp