Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well;
rinse with cold water. Chill. Peel and devein shrimp. Butterfly shrimp,
leaving tails intact.
Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp
with 1 tsp. cheese mixture. Roll cut side of shrimp in parsley. Cover and
chill at least 1 hour.
From _Celebrated Seasons_ by The Junior League of Minneapolis, MN in
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 58. ISBN 0-8487-0765-6. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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