10 oz. peeled, cooked small shrimp or 2 cans (5 oz. each) shrimp
4 oz. Neufchatel cheese, room temperature
3 tbsp. finely chopped celery
1 clove garlic, minced
1/4 tsp. liquid hot pepper seasoning
1 tsp. soy sauce
About 2/3 c. finely chopped parsley

Rinse and thoroughly drain shrimp; spread out on paper towels and pat dry. Set aside 40 whole shrimp for garnish if desired. Coarsely chop remaining shrimp or chop all shrimp, eliminating garnish. Beat together the cheese, celery, garlic, hot pepper liquid seasoning and soy sauce until smooth. Stir in chopped shrimp until blended. Cover and chill until easy to handle. Shape 1 tsp. of mixture into ball and roll in chopped parsley to coat, etc. Cover and chill until serving. Makes about 40 appetizers.