Instructions: In a medium bowl, combine sour cream, 1/2 cup shrimp, salsa, 1/4 cup cilantro, Mexican seasonings and salt. Mix well.

Cover and refrigerate at least 30 minutes or up to 24 hours before serving.

To serve, garnish dip with remaining 1/4 cup shrimp and cilantro sprigs; serve with crackers.

Makes about 2 cups of dip.

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