Instructions: *NOTE: Original recipe stated fresh or frozen peeled, deveined med shrimp with tails left on, if desired

**NOTE: Original recipe used 2 T olive oil

***NOTE: I located fatfree hash browns and that is what I used but the original recipe used refrigerated shredded hash brown potatoes

****NOTE: Original recipe used 1 slightly beaten egg

*****NOTE: Original recipe used 2 T horseradish mustard...I used honey dijon mustard

******NOTE: Original recipe used 2 tsp olive oil

*******NOTE: Original recipe used 3 T light mayonnaise dressing...I have no idea what that is so I just used nonfat mayonnaise instead

Thaw shrimp, if frozen, and toss with the olive oil and the dill; set aside.

In a large mixing bowl combine potatoes, soft bread crumbs, green onion, egg beaters, 2 T of the mustard, 1/4 t oil, garlic and red pepper. Spray a baking sheet with nonstick coating.

For each potato nest, pat 1/3 C of the potato mixture into a thick patty on the baking sheet. Well, let me tell you...I couldnt get them to stick together so I cheated a bit and mashed them slightly with the potato masher and then squeezed them together...it worked for me. Depress the center of each patty with the back of a spoon, forming a nest shape about 4" in diameter.

Bake in a 425F oven for 10 min. Spoon shrimp filling in center and bake for 12 - 15 min more or till crust is golden and shrimp are cooked through.

Remove from the oven; let stand for 5 min.

Meanwhile, in a small mixing bowl combine mayonnaise dressing, remaining mustard (there was no remaining mustard so I just added another 1 T), wine, and the 1/2 t dill. Spoon sauce over each filled shell; top with fresh dill, if desired.

Makes 5 main dish servings

NOTES : This was dinner tonite and it was wonderful!! If you try it I hope you
will enjoy it too. This was wonderful!! Very attractive ... could definitely be served for company.

Served with Carrots and Garlic.

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