3 ounces cream cheese, softened
2/3 cup minced fresh parsley, divided
1/4 cup crumbled blue cheese
1 teaspoon chopped shallot
1/2 teaspoon Creole mustard
24 cooked jumbo shrimp, peeled and deveined
1. In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour.
2. Make a deep slit along the back of each shrimp to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.
TOTAL TIME: Prep: 20 min. + chilling YIELD: 2 dozen.