This is another recipe I got back in the 70's. Man am I aging myself! It is light but yummy spread on a cracker. Back when I got this recipe we didn't have a lot of access to fresh shrimp, so it was made with canned. If you decide to try it with fresh, boil it and finely dice it, because the canned shrimp is really teeny and falls apart when you stir it. You could also buy the frozen cocktail shrimp and dice it.
1 stick butter, softened
1 – 8 oz. pkg. cream cheese, softened
½ medium onion, finely diced
Juice of 1 lemon
½ t. garlic salt
1 t. mayonnaise
1 – 4 oz. can shrimp, drained and finely chopped
Fresh parsley, optional
Cream butter and cream cheese together. Add remaining ingredients and shape into a ball. Refrigerate at least 24 hours before serving. If desired, sprinkle with fresh parsley.
Serve with crackers.
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