Shrimp Butter

This 1970s classic was always present at holiday parties in my house. Like the Cartwheel Salad, this requires increasingly hard-to-find baby shrimp and uses every form of fat available in the modern kitchen!

Goes best with crackers that have some nice texture, like Triscuts.

• 1 can baby shrimp, drained
• 8oz block of cream cheese
• 1 stick of butter
• 4tbs mayonaise
• 2tbs lemon juice
• 1tsp onion flakes or powder
• 1/4tsp garlic salt

With ingredients at room temperature, beat all except shrimp until creamy. Add shrimp and mix to desired texture.

Best if chilled overnight and then served at room temperature.