- Servings : 16
- 1 4oz can waterchestnuts, drained
- 48 pieces finely chopped shrimp (about 3oz can)
- 1/4 cup mayonnaise
- 1/4 Tbs parsley, chopped
- 1/2 tsp lemon juice
- chopped dillweed
With a sharp knife, cut each water chestnut into 3 rounds. Drain shrimp. Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise mixture on each chestnut round. Secure a shrimp to the top with a toothpick. Sprinkle with dillweed.