Creamy Shrimp Dip

2 lb cooked, peeled shrimp (about 5 or 6 cups)

8 oz cream cheese, softened

1 cup sour cream

1/3 cup freshly squeezed lemon juice

10 green onions, chopped finely (use part of tops)

1 tbs celery salt

1/2 tbs garlic salt

2 tbs Worcestershire sauce

1/4 to 1/2 tbs red hot pepper sauce

Seasoned salt and pepper to taste

Mayonnaise to give good dipping consistency (about 2 cups)

Cut shrimp into halves or fourths; cover and refrigerate. Mix cream cheese, sour cream and lemon juice until smooth. Add onions, seasonings; mix well. Stir in shrimp and gradually add mayonnaise to give a good dipping consistency. Cover and chill 2 or 3 hours before serving. Serve with crackers and sturdy chips.

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Cajun Country -- New Iberia, Louisiana