Stuffed Shrimp               
 
 2 Pounds Raw Shrimp
 2 (8-ounce) Packages Philadelphia Cream Cheese (room temperature)
 2 Packets Good Seasons Bleu Cheese Dressing Mix (or) Bottled Bleu Cheese Dressing
 Fresh Parsley (chopped)
 
 For best results, boil shrimp in Crab Boil seasoning, if available. If not, boil in salted water.
 
 Cool, peel and de-vein the boiled shrimp. Then butterfly the backs (make a lengthwise slit from head to tail to form a pocket).
 
 In a large bowl, cream the Philadelphia Cream Cheese. Mix in Garlic Powder (to taste), if desired, and the Bleu Cheese seasoning. Blend thoroughly.
 
 Spread this mixture into the butterflied backs of each shrimp. Roll each shrimp's stuffed back in chopped parsley so that the parsley clings thickly to the filling.
 
 Arrange shrimp on a serving plate and either stick a decorative pick in each one or serve with a container of toothpicks nearby. Chill until ready to serve.