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Recipe Category: Appetizer
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Ingredients
- Serving Size : 1
- 4 ounces waterchestnuts – canned, drained
- 48 tiny shrimp
- 1/4 cup mayonnaise
- 1 tablespoon chopped parsley
- 1/2 teaspoon lemon juice
Method
- 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
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