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