1 pkg. phyllo tart shells (15 count)
1 7.5 oz carton cream cheese spread (with onion/chives)
1/2 tsp. worchestershire sauce
1/8 tsp. lemon juice
1 pkg. medium size peeled and deveined shrimp, tails removed
I cook my shells per the package directions. Let them cool. Take approximately 6 oz. of the cream cheese mixture and place it in a bowl. Add the worchestershire and lemon juice and blend with a spoon.
Fill each shell with cream cheese, top with cocktail sauce and finally the shrimp. Sprinkle on chopped parsley. Chill thoroughly before serving.
Serve with slices of lemon.
recipe adapted from: www.tasteofhome.com