Shrimp Dip - cooking recipe

Ingredients

1 large round pumpernickel or brown rye
1 c. cream of shrimp soup, frozen
1 lb. whipped cream cheese
1 lb. fresh shrimp, cleaned
2 shakes garlic salt
2 shakes paprika
1 squirt lemon or lime juice

Preparation

Defrost soup partially.
Mix together with cream cheese.
Use mixer or by hand.
Dice shrimp into small pieces.
Remove 1/2 dozen and save.
Add remaining shrimp to soup and cream mixture; add remaining ingredients.
Cut top of bread, about 1/2 inch. Tear out bite-size pieces from center of bread.
Put dip in center and garnish with remaining shrimp.
Serve on tray with small pieces of bread surrounding it.
Yields 10 to 15 people.