Shrimp Dip

Ingredients

• 8 ounces cream cheese, room temp
• 1/4 cup mayonnaise
• 2 to 4 Tbsp of lemon juice, more to taste
• 1 teaspoon finely grated lemon zest
• 3/4 pound cooked, shelled, small pink shrimp, salad shrimp
• 1/4 cup sliced scallions, including the greens
• 2 Tbsp finely chopped fresh parsley
• 1/4 teaspoon Tabasco or Crystal hot sauce
• Freshly ground black pepper to taste

Directions

1. In a medium bowl, work the cream cheese and mayonnaise together until the mixture is smooth. Mix in the lemon juice and lemon zest, then beat again until everything looks silky; if a spoon is being stubborn, switch to a whisk.
2. With a food processor, combine the shrimp with the cream cheese mixture using 3 1-second pulses. If you are skipping the machine, finely to medium chop the shrimp by hand, then fold it into the cream cheese mixture.
3. Scrape the mixture back into the bowl and stir through the scallions and parsley. Season with hot sauce plus black pepper, tasting as you go, and brighten it with more lemon juice if you want.
4. Keep it cold until serving, then set it out with crackers or crudité.