Shrimp Stuffed Mushrooms

• 8, 4¼ oz cans Geisha tiny peeled Shrimp (If not available, use the smallest shrimp available.)
• 20 to 30 medium to large Mushrooms
• 3 large stalks Celery
• 1 large Bell Pepper
• ½ white or yellow Onion
• 3 large Carrots
• ¼ cup diced Jalapeños
• ¼ cup Juice from Jalapeños
• Small jar Dijon Mustard
• 16 oz Sandwich Spread (Mayonnaise)
• 1 stick of Butter
• Salt & Pepper

Drain & SAVE Liquid from Shrimp cans. Take each can, one at a time on the cutting board & finely chop Shrimp with the potato masher. Put into mixing bowl. Now it's time to dice your Celery, Onions & Bell Pepper. Since the Jalapeños are soft & hot, dice them very fine. Now add these ingredients to the bowl & mix. Shred your Carrots, add to bowl. Now add Sandwich Spread (½ jar at first) & Mustard for consistency. If needed then add the rest of Sandwich Spread. At this point, add Salt, Pepper, Liquid from Shrimp & Jalapeño Juice. Mix well until your taste buds are satisfied. (BEWARE of the Jalapeño Juice. Add all, a little or add more depending on you or your quest. In other words as hot as you can handle). Cover bowl, then put into refrigerator. (Your stuffing should look like tuna fish without the eggs).

Gut & wash Mushrooms, then place each (1) upside-down on paper towel, to remove as much water as possible. Take ½ stick of Butter, put in large frying pan on high heat. Begin to stir as Butter melts, but don't burn. Change heat to low or medium; add Mushrooms & sauté on both sides. Sauté to a medium brown, then remove, let drain on paper towel upside-down. Repeat process until completed.

Now it's time to stuff. Remove bowel from refrigerator. Depending on the size of the Mushrooms, will determine the size of the spoon. Gently fill Mushrooms, if not careful, it will break apart. Now you are ready to place your stuff Mushrooms on your relish platter/tray and cover. Place into refrigerator, until 1 hour before ready to serve. Then remove. At this point, decorate by using delightful Red Grapes, Orange Slices, Melons & Cheeses surrounding your main appertizer.

Servings: 10 to 20.