Blend all ingredients with a mixer until smooth. Pack into a small serving dish or pate dish. Cover and refrigerate until cold (approximately 2 hours). Serve with crackers. It is great to serve with cheese, crackers, and wine when entertaining and is a real hit. It will keep for 1 week in the refrigerator although I never seem to have any leftover to keep. 

Shrimp Pate

two 8 ounce packages of cream cheese, softened
4 tablespoons of mayonnaise
4 tablespoons of lemon juice
2 tablespoons of grated onion
1 teaspoon of salt
Two 6 ounce cans of small shrimp
Chopped olives to taste

Combine all ingredients, except shrimp and olives, in food processor and blend until smooth. Add shrimp and olives. Mix and pour into mold. Chill overnight. Serve with rye crackers. Serves approximately 25. 

Shrimp Pate

Four 7 1/2 ounce cans of shrimp
1/2 cup of butter, melted
1/3 cup of mayonnaise
1 small onion, minced
2 tablespoons of fresh lemon juice
Dash of Tabasco sauce

Mash shrimp well and add onion. Pour butter over shrimp and onion. Add mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold. Refrigerate for 3 hours. Unmold and pour cocktail sauce over pate. Serve with crackers.

Shrimp Pate

One 8 ounce cream cheese
Two 5 ounce cans of shrimp
1 tablespoon of lemon juice
1 teaspoon of celery salt
1/2 cup or more of mayonnaise
1 small onion, grated
1/4 teaspoon of red pepper
1 teaspoon of Tabasco sauce
1 teaspoon of prepared mustard
2 teaspoons of  Worcestershire sauce
Assorted crackers

Soften cream cheese. Mash shrimp and add to cream cheese. Add lemon juice, celery salt, onion, pepper, Tabasco, mustard and Worcestershire. Add mayonnaise using only enough to hold mixture together. Keep in refrigerator until ready to serve. Serve with crackers. Make about 2 1/2 cups mixture.