1 pkg. wonton skins
vegetable oil or shortening (1 inch deep when heated in pan)
2 cans (4 1/2 oz. each) tiny shrimp, drained well
8 oz. cream cheese
1/2 c. butter
1 bunch green onions, chopped

Cut wontons into strips or triangle shapes. Crumble them up a bit as you drop them into the hot oil. Fry until golden, drain on rack or on paper towel. Keep in sealed container or bag.

Melt butter and cream cheese in pan, blending with whisk. When well blended, add shrimp (shrimp will crumble). When heated through, add green onions. Use fried wontons as chips to dip and serve warm. You can serve this dip with crackers as well.