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Copenhagens

30 Oct

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

-By Christine (Salzer) Strommen

Ingredients:

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

Directions:

  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.
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Posted by on October 30, 2011 in Appetizers

 

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