Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits Wild Georgia Shrimp and Crab Cake Grilled Shrimp & Veggies Wild Georgia Shrimp, Shrimp Paste Shrimp Bisque Fried Shrimp "N" Gravy Wild Georgia Shrimp Shrimparee Shrimp Dip Shrimp Salad Shrimp Sea Island Cocktail Shrimp Oven-Roasted Shrimp in Olive Oil Shrimp Creole Altamaha Delta Shrimp Pilau Shrimp Patties Uncle Bubba’s Seafood Pot Pie Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Shrimp Maque Choux Creole Shrimp Sausage Shrimp Dip Ricky Boone, a third-generation fisherman and husband of Kim Boone, has been shrimping for a quarter of a century. His recipe makes easy open-faced sandwiches, or simply serve with crackers for an appetizer. Place the cooked shrimp a food processor or blender. Pulse repeatedly to obtain a fine purée. Add the rest of the ingredients, process to blend well. 1 pound Wild Georgia Shrimp, peeled & deveined, poached until pink 1 eight-ounce package cream cheese, softened 1 small onion, chopped 1/2 cup mayonnaise Juice of one lemon Dash Tabasco® sauce Dash Worcestershire sauce Salt, freshly ground black pepper to taste 1/2 teaspoon paprika 1 small clove garlic, finely minced