Yield: 1 Servings
|4 ounces||Waterchestnuts; canned, drained|
|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