to appetizers

Dilled Shrimp Spread

2 pounds medium shrimp shelled (about 60)
1 garlic clove finely chopped
1 cup mayonnaise
1/4 cup safflower oil
2 Tbs. chili sauce
2 Tbs. chopped fresh dill or to taste
1 tsp. celery seeds
1 tsp. salt or to taste
2 celery ribs, chopped
1/2 medium onion, chopped
Crackers or little toasts

Cook shrimp in boiling salted water, stirring once or twice until pink and just cooked through, 1 to 2 minutes. Drain in a colander and cool completely. Blend garlic, mayonnaise, oil, chili sauce, dill, celery seeds and salt in a food processor until smooth. Add shrimp, celery and onion and pulse until shrimp is chopped. Transfer to a serving bowl and chill, covered until cold about one hour.

Note: You can chill spread up to 2 days