10 (4 ounce) cans shrimp, drained
1 (1 ounce) package cream cheese
1 (.25 ounce) package instant Mexican-style seasoning mix
1 (6 ounce) can frozen chopped spinach, thawed
1 (2 ounce) package shredded Cheddar cheese
Place shrimp in a large bowl. Beat cream cheese and instant Mexican seasoning together until smooth and creamy. Set aside.
Mix the shrimp with the cream cheese mixture and spinach into a medium bowl. Roll into 1 inch thick slices. Cut the slices in half lengthwise.
Spread 1 tablespoon of the cream cheese mixture over each shrimp half. Roll the cream cheese mixture into 1 inch thick slices. Frost with the remaining cream cheese mixture.
Cover and refrigerate shrimp, then remove from the refrigerator, and shred. Serve at room temperature.
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