20 frozen mini pastry shells about 1 1/2 inches in diameter
1 lb. med. shrimp
3/4 c. mayonnaise
2 tbsp. heavy cream
2 tbsp. Worcestershire sauce
3 tbsp. catsup
Parsley sprigs, lemon wedges

Bake the pastry shells. Cool completely. Bring a large pot of water to a boil; cook shrimp about 3 minutes. Drain and cool. Peel and devein. Mix mayonnaise, cream, Worcestershire sauce, and catsup together. Fold in shrimp. Fill pastry with mixture and serve on serving platter.