2 tbsp. Roquefort or blue cheese, softened
3 oz. pkg. cream cheese, softened
1 tbsp. mayonnaise
1/2 tsp. leaf thyme, crushed
1/2 tsp. paprika
1/2 tsp. lemon juice
1 lb. cooked cleaned lg. shrimp
1/4 c. snipped parsley

In small bowl, combine cheeses, mayonnaise, thyme, paprika and lemon juice. Mix well. Cut shrimp in half lengthwise; place rounded teaspoonful filling between halves. Dip edge in parsley. Arrange on serving plate. Cover with plastic wrap if not serving immediately. Refrigerate. 15 appetizers.

Tip: For a petite and less costly appetizer, sandwich 2 small shrimp together with 1/2 teaspoon filling between them, 20-30 appetizers.