Ingredients:

• 2 pounds Oregon Shrimp, well-drained, divided in half
• 1 pound cream cheese
• 1 lemon, both juice and zest
• 6 green onions, finely chopped
• 1/4 cup fresh chopped parsley
• 2 tbsp. Dijon mustard
• 2 tbsp. sugar
• 1 1/2 tsp. dill weed
• Dash of Tabasco

Instructions:

1. Beat cream cheese with electric mixer (or use hands) until creamy.
2. Add 1 pound of shrimp and mix again until shrimp are broken.
3. Fold in remaining ingredients and chill.

Use the pate' in the following ways:

• As a topping for poached or grilled fish
• Thin with yogurt or sour cream and use as a vegetable dip
• Broil it in mushroom caps as an appetizer
• Spread on crackers or bagels

Other uses:

1. Take 1/2 cup pate'. Add 1/4 cup water chestnuts, 1/4 cup diced mango or nectarine and 1 think slice of red onion for a great filling for a toasted croissant.
2. Take 1/2 cup pate'. Add 1 cup loosely packed shredded Swiss cheese and a pinch of nutmeg. Use as a filling for crepes.
3. Take 1/2 cup pate'. Add 1/2 cup shredded mozzarella and 1/2 cup cheddar cheese, 2 tbsp. crisp fried bacon and 2 tbsp. golden raisins. Use a stuffing for chicken breasts.
4. In a double boiler, add 1 part pate' to 1 part heavy cream, 2 parts Hollandaise sauce and a dash of sherry and you have a sensational sauce for crepes, chicken or vegetables.