Cooked Pacific White Shrimp, thawed, well drained, tails removed and chopped
340 g
2 cups
shredded iceberg lettuce
500 mL
1/3 cup
sweet chili dipping sauce
75 mL
1/2 cup
thinly sliced green onion
125 mL
Method
Step 1
In a bowl, beat together cream cheese and sour cream with a spoon until smooth. Stir in half of the cilantro, lemon juice and shrimp. Spoon cream cheese mixture onto centre of dish and spread evenly. Spread lettuce around edge of the mixture. Drizzle chili sauce overtop and sprinkle with remaining cilantro and green onion. Cover and chill for 1 hour before serving, if desired. Serve with a variety of crackers and crisp breads.
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