5 shrimp (16-20 shrimp per lb.)
1 1/2 Ozs. cream cheese
1/2 tsp. chives
Can use little garlic, minced onion, basil.
Cocktail Sauce
Leaf Lettuce

Boil shrimp in pickling spice (2 Tbls. per pound plus 1 lemon and 1 lime). Boil about 15 minutes before putting in shrimp. Cool and peel, except for last segment and tail.  Cut down back of shrimp to remove vein; do not cut all the way through. Stuff cut with cream cheese; sprinkle with chopped chives. Serve on lettuce lined plate with cocktail sauce in center.

Cocktail Sauce

2 cups catsup
1/4 cup horseradish
2 Tbls. fresh lemon juice
1/2 tsp. whole celery seed
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. Tabasco Sauce
1 Tbls. fresh chopped chives

In medium bowl, combine all ingredients, mixing well; chill. Makes 2 1/2 cups sauce.