1 pt. strawberries, leave hulls on, rinse day before as berries must be dry to dip in chocolate
6 oz. pkg. semi-sweet chocolate chips
2 tsp. vegetable shortening

Line bottom of baking sheet with foil. Place in freezer. Melt chips in measuring cup set in a small pan of hot water. Stir in shortening until smooth. Remove baking sheet from freezer. Hold berry by stem and dip into chocolate to cover 2/3 of it. Place on baking sheet. Let berries stand at room temperature, 1 hour or up to 24 hours before serving. Do not refrigerate.