Insanely good!!!!!!!!!!!!!!!! Spinach and Shrimp Dip Yields 5 Cups 1 1/2-2 cups fresh peeled shrimp 1 pound cream cheese, at room temperature 1 1/2 cups heavy cream 5 tablespoons butter 4 cloves garlic, minced 1 1/2 cups shredded Monterey Jack cheese 1 tablespoon lemon pepper 1 tablespoon fresh lemon juice 1 teaspoon paprika Salt and pepper Two 10-ounce package frozen chopped spinach, thawed Drop the shrimp into a pot of boiling water and cook just until the shrimp turn pink, 2 to 3 minutes. Let cool and chop. Set aside. In a heavy saucepan, over low heat, mix together the cream cheese, heavy cream, 4 tablespoons of the butter, and garlic. Cook, stirring, until the cream cheese is melted. Add the Jack cheese, lemon pepper, lemon juice, paprika, and salt and pepper to taste, and stir until cheese is melted. Melt the remaining tablespoon of butter in another saucepan. Squeeze out any water remaining in the thawed spinach. Add the spinach and cook, 2 to 3 minutes. Drain the spicnach and add it to the cream cheese mixture. Stir and simmer for 5 to 8 minutes. Add the shrimp. Serve the dip in a chafing dish along with toast points or French bread for dipping.

This is my dinner at Paula Deen's Restaurant.........The Lady and Sons..........in Savannah, GA. We ate from the buffet because all of the food there is from her original recipes when she started cooking. It was melt in your mouth delicious!!!!!!!!!!!!!!!!