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Blue cheese-stuffed shrimp

Yield: 2 Dozen

Ingredients:

• 6 c ;Water
• 24 Fresh jumbo shrimp; unpeeled
• 3 oz Cream cheese; softened
• 1 oz Blue cheese; crumbled
• 1/2 ts Prepared mustard
• 1 ts Green onion; finely chopped
• 3/4 c Parsley; finely chopped

Instructions:

Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Butterfly shrimp leaving tails intact. Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp with 1 tsp. cheese mixture. Roll cut side of shrimp in parsley. Cover and chill at least 1 hour. From _Celebrated Seasons_ by The Junior League of Minneapolis MN in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham AL: Oxmoor House Inc. 1989. Pg. 58. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

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