30 Oct

Cocktail shrimp held onto the top of a sliced water chestnut with a lemon-mayo mixture.

-By Christine (Salzer) Strommen


48 slices water chestnuts
48 tiny cocktail shrimp, cooked and chilled
1/4 cup mayonaise
1 Tbsp chopped parsley
1/2 tsp lemon juice


  1. Drain water chestnuts.
  2. Blend mayonnaise, parsley, and lemon juice. Place a dab on each water chestnut slice and stand a shrimp on top.
Leave a comment

Posted by on October 30, 2011 in Appetizers


Leave a comment

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: