2 (8 oz.) pkg. cream cheese
2 (6 1/4 oz) cans tiny shrimp
1 sm. bunch scallions, minced
2 tsp. horseradish
1/2 tsp. pepper
2 tsp. Worcestershire sauce
2 tsp. salt (may omit)
1 tsp. lemon juice

Rinse and drain shrimp. Soften cream cheese at room temperature. Mix all ingredients together, refrigerate. Serve with crackers. Enjoy!