4 cans (4 1/2 oz. each) shrimp or 1 lb. fresh cooked small shrimp
18 slices day-old white bread
3 tbsp. butter, softened
18 slices process American cheese, cut in halves diagonally
3 tbsp. sliced green onion
4 c. milk
6 eggs
1 1/2 tsp. salt
1 1/2 tsp. prepare horseradish
1/2 tsp. paprika
4 drops hot pepper sauce

Drain and rinse shrimp under cold running water (if using canned); pat dry. Save 12 pretty shrimp for garnish. Trim crusts from bread slices; cut slices in halves diagonally. Spread bread triangles with butter. Arrange half of bread triangles in bottom of buttered 13 x 9 inch baking dish.

Top each piece of bread in dish with triangle of cheese. Sprinkle green onion and shrimp over cheese. Put remaining bread triangles over shrimp. Combine milk, eggs and seasonings; beat just until mixed. Carefully pour mixture over bread to moisten evenly.

Bake at 325 degrees for 1 hour, or until custard is set. Put remaining cheese on top of bread. Top with reserved shrimp. Return to oven just until cheese softens. Let stand 10 to 15 minutes before cutting and serving.

Makes 8 servings.