Shrimp-And-Blue Cheese Spread

• 2 1/2 pounds unpeeled, large raw shrimp (21/25 count)*
• 1/4 cup diced sweet onion
• 2 tablespoons olive oil
• 1/2 (8-oz.) package cream cheese, softened
• 4 green onions, finely chopped
• 1 celery rib, finely chopped
• 1 cup crumbled blue cheese
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Assorted fresh vegetables
• French bread baguette slices

1. Peel shrimp; devein, if desired.
2. Saute onion in hot oil in a skillet over medium-high heat 3 minutes or until onion is tender. Stir in shrimp, and cook, stirring occasionally, 3 to 4 minutes or just until shrimp turn pink. Transfer to a bowl, and let stand 15 minutes. Chop shrimp, and return to bowl.
3. Stir in cream cheese and next 10 ingredients. Cover and chill 4 hours. Store in an airtight container up to 2 days. Serve with vegetables and bread slices.
4. *2 1/2 lb. frozen unpeeled, large raw shrimp (21/25), thawed according to package directions, may be substituted.

shrimp, sweet onion, olive oil, cream cheese, green onions, celery, blue cheese, mayonnaise, sour cream, parsley, lemon juice, mustard, salt, pepper, fresh vegetables, bread

Taken from www.myrecipes.com/recipe/shrimp-and-blue-cheese-spread (may not work)