Shrimp Salad Cream Puffs

Heat oven to 400 degrees F. Grease cookie sheet.

For Cream Puffs: Combine water, butter and Tabasco in saucepan. Bring to a boil. Add flour and salt all at once. Cook and stir over medium heat until mixture leaves sides of pan. Remove from heat.

Add eggs, one at a time, beating vigorously after each. Drop by rounded tablespoonfuls onto greased baking sheet. Bake for 40-45 minutes or until golden brown. Cool.

Split in half and fill with chilled Shrimp Filling just before serving.

For Shrimp Filling: Earlier in the day or the night before, combine all ingredients. Chill until ready to serve. After chilled, taste for seasonings, adjust if necessary.

Fill cream puffs and enjoy!

* If using self-rising flour, omit salt.