2 lb. shrimp
1 (12 oz.) pkg. Philadelphia cream cheese
Juice from 1 lg. lemon
4 to 5 shallots, finely chopped
Worcestershire sauce
Tabasco sauce
Salt and pepper to taste
Mayonnaise

Boil and chop shrimp. Mix cream cheese and lemon juice. Add shrimp and shallots. Blend well. Add sauces and seasonings to taste. Mayonnaise may be add to soften dip to desired consistency. Refrigerate for 6 hours.