Dip Shrimp

Those tiny frozen salad shrimp are just the ticket for this moreish dip. "There's a time for fancy, and there's a time for oh-my-gosh-I-only-have-10-minutes-to-make-something-that-I-wouldn't-be-ashamed-to-serve-to-guests," writes Elise Bauer, who shared posted this recipe ages ago. "Some little pink shrimp (they're sustainable and sweet), some cream cheese, a touch of mayo, a little lemon, some chopped herbs, a dash of hot sauce and presto! A lovely dip—thick, shrimpy, and brightly flavored with the lemon, herbs, and hot sauce."

8 ounces cream cheese, room temp

¼ cup mayonnaise

2 to 4 tablespoons lemon juice (2 if regular lemon, 4 if Meyer lemon), more to taste

1 teaspoon finely grated lemon zest

¾ pound cooked, shelled, small pink shrimp ( salad shrimp)

¼ cup sliced scallions, including the greens

2 tablespoons finely chopped fresh parsley

¼ teaspoon Tabasco or Crystal hot sauce

Freshly ground black pepper to taste

Note: Ingredients may have been altered from the original.

Directions at simplyrecipes.com

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