Yield: 1 Servings

Measure Ingredient
4 ounces Waterchestnuts; canned, drained
48 \N Tiny shrimp
¼ cup Mayonnaise
1 tablespoon Chopped parsley
½ teaspoon Lemon juice

With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp.

Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise mixture on each chestnut round, secure a shrimp to the top with a toothpick.

Yield: Serves 16

Recipe by: The Army Times Magazine/Nov. 13, 1978 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998

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