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