This is a great appetizer, it is from the Birmingham Junior League cookbook, Food For Thought.
Shrimp Butter
1 pound unpeeled fresh shrimp
1/4 cup butter
1 8 ounce package cream cheese
4 tablespoons mayo
1/2 teaspoon garlic salt
1 teaspoon paprika
Juice of one lemon
1/4 cup minced onion
Garnish with chopped fresh parsley and lemon slices
Cook shrimp in water; peel shrimp and devein. Reserve a few shrimp for garnish. Chop remaining shrimp. Beat butter and next four ingredients. Add lemon juice, chopped shrimp and onion and mix well. Chill and serve with assorted crackers. Garnish with reserved fresh shrimp, chopped fresh parsley, and lemon slices.
