Christmas Tree Shrimp Appetizer

Cooking Instructions

Put shrimp in a 3- to4-qt saucepan and add water to cover. Bring to a boil, cover and cook 1 minute or until shrimp are just opaque at centers. Drain in a colander. Cool under cold running water; drain well.

Tree-shaped mold: Have ready a 12 x 8-in.  or larger serving platter and small star and round cookie cutters. Fold a 28 x 18-in. sheet of heavy-duty foil in half lengthwise. Repeat folding lengthwise twice until strip is about 2-1/4 in wide. Fold strip crosswise in half. Measure 10 in. from fold on both sides of the tree. To form bottom of tree triangle, fold rest of foil strip to middle and overlap ends about 1 in. Tape ends together. Coat inside with nonstick spray. Place on serving platter; arrange into a triangular tree shape.

Put 1/2 the brick of cream cheese, the mayonnaise, salt and pepper sauce in a food processor. Process until well blended. Add shrimp and pulse just until evenly combined. Remove blade; stir in scallions and 1/4 cup chopped dill. Spoon into prepared mold and spread in an even layer.

Mix remaining cream cheese, the sour cream and remaining chopped dill in a medium bowl until well blended. Spoon over shrimp mixture; spread evenly. Cover and chill at least 4 hours.

Up to 3 hours before serving: Cut tape on foil mold; remove mold. Arrange dill sprigs on tree. Cut a rounded section from bottom of a red bell pepper for tree "pot." Place at base of tree.

With the star-shape cookie cutter, cut 1star from a yellow pepper and place at top of tree. With small round cutter cut circles from red and yellow bell peppers. Place randomly on tree.

Cover loosely with plastic wrap and refrigerate. Serve with crackers and a small knife for spreading.