Copenhagens

4 ounces waterchestnuts — canned, drained
48 tiny shrimp
1/4 cup mayonnaise
1 tablespoon chopped parsley
1/2 teaspoon lemon juice

With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp. Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise mixture on each chestnut round, secure a shrimp to the top with a toothpick.

Yield: Serves 16