1/2 pound medium shrimp, shelled and deveined
3 ounces cream cheese at room temperature
2 tablespoons butter, softened
1 small garlic clove, minced
1 jalapeno pepper, seeded and minced

2 tablespoons fresh lime juice
1/4 4 teaspoon salt

Cook shrimp in boiling water until pink and curled and opaque, 2 to 3 minutes. Drain and rinse under cold running water to cool, then drain well.

Chop shrimp into small bits. In a medium bowl, combine chopped shrimp with other ingredients. Mix well. Cover and refrigerate about 2 hours or overnight. Serve as a spread with tortilla chips or crackers. Serves 6.