Cheesy pecan rock shrimp canapes

• 1/2 pound cooked, peeled, and deveined rock shrimp
• 1 package (3 ounces) cream cheese, softened
• 1/4 cup crumbled Roquefort cheese
• 1/4 cup finely chopped pecans
• 1/4 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1 box party crackers or round melba toast

Chop rock shrimp .

Add cream cheese, Roquefort cheese, pecans, dry mustard and Worcestershire sauce; stir to blend.

Spread rock shrimp mixture on crackers.

Serve cold, or heat in a 400 degree oven for 4 minutes or until cheese begins to melt.

Top with pecan halves or parsley sprigs as garnish.

Makes approximately 35 canapes.

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