Creole Shrimp Dip

8 ounces cream cheese, softened
Juice of 1 lemon
2 pounds boiled shrimp, coarsely ground
10 scallions, minced
2/3 cup mayonnaise
1/4 teaspoon cayenne pepper
Dash Tony Chachere's Famous Creole
    seasoning or salt and pepper, to taste
Tabasco sauce, to taste
1 tablespoon Worcestershire sauce

Soften cream cheese with lemon juice. Add shrimp and onions to mixture. Add enough mayonnaise to give a consistency for dipping with crackers or potato chips. Season with cayenne pepper and other seasonings to taste. Refrigerate.

Best made 8 hours in advance.

Makes 4 cups.