2 dozen lg. or med. fresh shrimp
1 (3 oz.) pkg. cream cheese
1 oz. Roquefort or blue cheese, crumbled
1/2 tsp. prepared mustard
Dash of garlic salt
1 c. finely chopped parsley

Cook shrimp in salted water until done. About 5 to 7 minutes, drain, peel. Split each shrimp part way down along vein side; remove vein and clean.

Blend remaining ingredients except parsley; chill. Using pastry tube or spoon stuff shrimp with chilled mixture. Roll cheese side of shrimp in parsley. Refrigerate until ready to serve.