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SHRIMP WIGGLE 
1 lb. asparagus, cut up, boiled for 2 minutes
3 tbsp. butter
1/4 c. flour
2 c. milk
1 lb. shrimp, cleaned and deveined
1 tbsp. butter
1 tbsp. seafood Worcestershire sauce

Make roux with 3 tablespoons butter, 1/4 cup flour and 2 cups milk.

Melt 1 tablespoon butter and saute shrimp about 5 minutes. Add Worcestershire sauce to shrimp. Combine all and place on rice, pasta or biscuits and top with paprika.

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