4 (7 1/2 oz.) cans shrimp
1/2 c. butter, melted
1/3 c. mayonnaise
1 sm. onion, minced
2 tbsp. fresh lemon juice
Dash of Tabasco sauce

Mash shrimp well and add onion. Pour butter over shrimp and onion. Add mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold. Refrigerate for 3 hours. Unmold and pour cocktail sauce over pate. Serve with crackers.

NOTE: The Tangy Tangy Salad Dressing is great on this. You can make or buy your own cocktail sauce. See recipe for Tangy Tangy Dressing.