This recipe can be used as a sandwich such as a shrimp boat, a cold summer salad with lettuces or in a pasta served hot (with the addition of garlic and cream) or cold (with the addition of tomatoes, black olives and capers).

2 lb. sm. salad shrimp
2 lb. med shrimp (31-35 count)
1 lb. cream cheese
2 c. sm. diced celery
1/2 c. sm. diced red onion
1 tbsp. Maggi seasoning
1 tbsp. Worcestershire sauce
1 tsp. Old Bay seafood seasoning
1/2 tsp. black pepper
3 tbsp. chopped parsley

Set 1 pound of cream cheese out to soften 1 hour in advance. Bring a medium saucepan of lightly salted water (6 cups) to a boil. Reduce to a simmer and place a cover over it until you are ready to use it.

Meanwhile, prepare the diced celery, red onion and chopped parsley. Shell the medium shrimp and cut each shrimp into thirds.

When all the ingredients are ready, start with small salad shrimp. Place the shrimp in the simmering water and allow to cook for 3 to 5 minutes until cooked. Remove with a slotted spoon or kitchen spider. Place the shrimp in a food processor and pulse until a crabmeat like consistency. Transfer to a medium mixing bowl, along with the celery, onion, cream cheese and chopped parsley.

Place the medium shrimp in the simmer water and remove the pan from the heat. The water should be hot enough to fully cook the shrimp without the help of the flame at this point. Begin to work the cream cheese into the ingredients in your mixing bowl while the medium shrimp are gently poaching.

Using a slotted spoon, remove the medium shrimp from your poaching water, allowing some of the water into your salad. A mayonnaise consistency should result from the addition of the seasoned water. Finish your salad by seasoning with the Maggi, Worcestershire, Old Bay seafood seasoning and black pepper. Yield: 8 (1 cup) servings.