2 cans (4 1/2 oz. each) shrimp
2/3 c. chopped nuts
2 tbsp. coconut
3 tsp. minced onion
1 tsp. lemon juice
6 tbsp. mayonnaise
Crushed parsley, dried

1. Mash shrimp.

2. Add all other ingredients except parsley.

3. Use about 1 teaspoon of mix to shape into balls. Roll in dried parsley.

4. Cover with plastic and chill overnight.

5. Serve with toothpicks and seafood sauce. Yields: 2 1/2 dozen.