Ingredients:
1 1/2 pounds cream cheese, softened
1 1/2 pounds of bay shrimp (small, 200-300 count per pound)
2 tablespoons lemon juice
1 1/2 teaspoons of sugar
1 1/8 tablespoons fresh chopped parsley or 1 tablespoon dried parsley
Dash of white vermouth
6 small green onions, very thinly sliced
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
Instructions:
Whip cream cheese in a mixer or food processor
Add HALF the shrimp and whip again until shrimp are broken
Fold in lemon juice, sugar, parsley, vermouth, green onions, mustard, salt and pepper and the remaining shrimp
Refrigerate until chilled