Instructions: Remove shells from shrimp, leaving tails on for an attractive natural garnish.

Cut a small slit in back of shrimp and pull our vein.

In a large saucepan, place water, carrot celery, onion, parsley sprig and a little salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes.

Strain liquid and return to pan; bring to boil and add shrimp. Cook only until shrimp begin to curl and turn pink; remove from liquid with slotted spoon and cool.

Filling: In food processor or with mixer, beat all ingredients together.

To assemble: cut slit in back of shrimp deep enough to pipe in filling. Place filling in piping tube and pipe down slit in shrimp. To garnish, dip the filled side into fresh parsley. Arrange shrimp on serving platter on their sides, slightly angled to show off the filling.

Makes 24 appetizers.

*Note: Instead of shrimp, you can use snow peas as the base for this filling.

Cook 1 pound peas in boiling salted water for 1 minute then refresh under cold running water. Split peas open along one side to form pocket for filling.

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