Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          -- water
  24                    fresh jumbo shrimp -- unpeeled
   3      ounces        cream cheese -- softened
   1      ounce         blue cheese -- crumbled
     1/2  teaspoon      prepared mustard
   1      teaspoon      green onion -- finely chopped
     3/4  cup           parsley -- finely chopped

Preparation:

Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Butterfly shrimp, leaving tails intact. Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp with 1 tsp. cheese mixture. Roll cut side of shrimp in parsley. Cover and chill at least 1 hour. From "Celebrated Seasons" by The Junior League of Minneapolis, MN in "America's Best Recipes: A 1989 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 58. ISBN 0-8487-0765-6.