Chardonnay Shrimp Spread

Marinating frozen shrimp in white wine before stirring in the other spread ingredients adds an elegant touch. MORE + LESS -

cups frozen cooked salad shrimp (about 7 oz), thawed, drained

1/2

cup Chardonnay wine or nonalcoholic white wine

package (8 oz) cream cheese, softened

tablespoons mayonnaise or salad dressing

medium green onions, finely chopped (3 tablespoons)

teaspoon Dijon mustard

Bibb lettuce, if desired

crackers

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1

Coarsely chop shrimp. Place shrimp in small glass bowl. Pour wine over shrimp; toss to coat. Cover; refrigerate at least 1 hour to blend flavors. Drain shrimp, reserving wine.
2

In another small bowl, mix cream cheese, mayonnaise, 2 tablespoons of the onions and the mustard with spoon. Fold in shrimp. If a thinner consistency is desired, stir in small amount of reserved wine.
3

Line small serving bowl with Bibb lettuce. Spoon shrimp spread into bowl. Sprinkle remaining 1 tablespoon onion over top. Serve with crackers.

Thaw shrimp in a colander under cold running water.
Do some taste-testing of various brands of Dijon mustard. Not only do they vary in color, from bright yellow to brownish yellow, but their flavors vary as well.