2 pounds unpeeled large fresh shrimp
2/3 cup finely chopped green onions
1/2 cup finely chopped parsley
2/3 cup mayo
2 tbsp capers
1 tsp lemon juice
1/2 tsp salt
1/4 tsp ground red pepper
1 clove garlic, minced
tart shells below
Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 mins or
until shrimp turn pink.
Drain well; rinse with cold water. Cover and chill. Peel,
devein, and coarsely chop shrimp.
Combine chopped shrimp, onions, and next 7 ingredients in a large
bowl. Spoon mixture evenly
to baked tart shells. Garnish.
Tart Shells
1/2 cup butter, softened
1/2 (8 ounce) package of cream cheese, softened
1 1/4 flour
1/4 asiago cheese
1/4 tsp salt
Combine butter and c. cheese; stir until blended.
Add flour, cheese, and salt, blending well. Cover and chill dough
for 1 hour.
Divide dough into 3 portions. Shape each portion into 12 balls.
Press dough onto bottom and sides of lightly greased mini muffin
tins.
Bake 350F for 15-17 mins.
Makes 3 dozen.