Title: Shrimp Pate
Categories: Appetizer
Yield: 6 Servings

		Jim Vorheis
30	oz	Canned shrimp
1/2	c	Butter, melted
1/3	c	Mayonnaise
1	sm	Onion, minced
2	tb	Fresh lemon juice
1	ds	Tabasco sauce
		Sauce:
1	c	Catsup
2	tb	Horseradish
2	ts	Fresh lemon juice

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 sauce over pate. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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