12/17/2016 – This recipe is Mary’s version of Audrey’s dip that Audrey made for many years for Thanksgiving and is in Frank’s and Peggy’s Thanksgiving family cookbook, 2001 Edition.

• 8 oz. Cream Cheeze – NOT the low-fat version as it will NOT be the same.
• 1/4 C fresh lemon juice
• 1 C Green Onions chopped
• 1 C Duke’s Mayonaise
• 1 Tsp Cayenne Pepper
• 1 lb. cooked, chopped shrimp – Shell and devein. Lightly coat with olive oil and season with cajun seasoning tossed to coat evenly. Roast for 6-8 minutes turning once so they are pink and cooked through. Cool, chop, and add to sauce. [This style of cooking the shrimp is Mary’s tweak to Audry’s recipe where the shrimp were boiled in the standard seasoning.]
• Salt to taste

Made for the 2018 pre-move-to-the-farm Christmas Texas family meal and it was great. Spicy and just right.