1 pound small raw shrimp 2 tablespoons butter 1 whole red bell pepper, seeded and chopped ½ sweet onion, peeled and chopped 3-4 cloves garlic, minced 2 teaspoons Cajun seasoning (Creole seasoning) 8 ounces cream cheese ½ cup mayonnaise 2 cups shredded cheddar cheese ½ cup grated parmesan cheese 2/3 cup chopped scallions 1 tablespoon lemon juice 1-2 teaspoons Louisiana hot sauce (optional) Instructions Preheat the oven to 400 degrees F. Then set a large oven-safe skillet over

1 (8 ounce) package cream cheese, softened 6 ounces smoked salmon, chopped ¼ cup capers, or to taste (some reviews suggested using few capers) 2 tablespoons chopped green onion (Optional) 1 ½ teaspoons chopped fresh dill ¼ cup heavy whipping cream 3 dashes Worcestershire sauce 3 drops hot pepper sauce 1 squeeze fresh lemon juice Process cream cheese in a food processor to soften completely. Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper

Top a slice of English cucumber with whipped cream cheese and smoked salmon and for extra yumminess serve it on a Cracked Pepper and Olive Oil flavored Triscuit cracker!

1 large board 2-3 small cups for cocktail sauce Martini glass (optional) Crabmeat Shrimp Smoked fish Smoked fish dip Celery Lettuce Crackers Toasted rounds of baguette Lemon Wedges (in a tall glass) Line the board with Press and Seal for easy clean-up. This is optional but I highly recommend it! Layout your cocktail sauces, and any taller items you are using to build the board, like the martini glass. Lay the rest of the ingredients out around the larger items on the board. S