Shrimp Spread

Makes 2-1/2 to 3 cups

1/2	pound raw medium shrimp, peeled and deveined, shells reserved
1	cup water
1/2	teaspoon onion powder
1/2	teaspoon garlic salt
1	package (8 ounces) cream cheese, softened
1/4	cup (1/2 stick) butter, softened
2	tablespoons mayonnaise
2	tablespoons cocktail sauce
1	tablespoon lemon juice
1	tablespoon chopped fresh parsley
	Assorted crackers or raw vegetables

Place reserved shrimp shells, water, onion powder and garlic salt in medium saucepan. Bring to a simmer over medium heat; simmer 5 minutes. Remove shells; discard. Add shrimp; simmer 1 minute or until shrimp turn pink and opaque. Remove shrimp to cutting board; let cool. Continue cooking shrimp liquid; reduce to about 3 tablespoons.
Blend cream cheese, butter, mayonnaise, cocktail sauce and lemon juice in large bowl until smooth. Stir in 1 tablespoon reduced cooking liquid. Discard remaining liquid.
Finely chop shrimp. Fold shrimp and parsley into cream cheese mixture.
Pack spread into decorative serving crock or mold lined with plastic wrap. Cover; refrigerate overnight. Serve spread in crock, or invert mold onto serving platter; remove plastic wrap. Serve with crackers and/or raw vegetables.

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