Shrimp Pate

By Richard Ulmer

Serving Size : 12

1 pound shrimp
1/4 cup scallions -- finely chopped
3 teaspoons lemon juice
4 teaspoons butter
8 ounces cream cheese
4 teaspoons mayonnaise
1 teaspoon garlic salt
1 teaspoon parsley -- chopped

Boil shrimp then peel and rinse. Mince the shrimp.

Mix the remaining ingredients in a food processor or blender on high. Remove this mixture to a small bowl and fold in the minced shrimp.

Pack the pate in a crock or appropriate serving container. Refrigerate at least 6 hours.

Serve with crackers or party rye bread

Per Serving:  129.6 Calories, 9.8g Fat, 9.2g Protein, 1.2g Carbohydrates, 82mg Cholesterol, 305mg Sodium

NOTE: If you use margarine instead of butter, fat free cream cheese and fat free mayonnaise: Per Serving 72.3 Calories, 2.2g Fat, 10.5g Protein, 2.2g Carbohydrates, 59mg Cholesterol, 366mg Sodium