Serve with your favorite wine or cocktail

1-1/2	lb	large shrimp, cooked and cleaned
1	3-oz pkg	cream cheese
2	tsp	lemon juice
2	tsp	white sherry wine
1	tsp	horseradish
2		garlic cloves, finely minced
1	tsp	butter
2	tbsp[	milk
		paprika
		finely chopped parsley

• Saute the minced garlic in butter in microwave oven
• Split the shrimp halfway through along the vein side; set aside
• Cream the cheese; add lemon juice, wine, horseradish and garlic mixture; blend. Add enough milk to make the cheese mixture easy to use for stuffing the shrimp
• Stuff the cheese mixture into the slits in the shrimp
• Sprinkle the cheese side of the shrimp with paprika or dip in parsley
• Refrigerate until ready to serve