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Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp.  When the water returns to a boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes.  Drain, peel and devein.

Place the shrimp in a food processor and pulse about eight to ten times, until they are finely chopped but not mushy.  Mix together the cream cheese, mayonnaise, green onion, mustard and hot sauce in a small glass bowl, until well combined.  Stir in the shrimp.

Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang.  Place the shrimp mixture into the mold, packing tightly with a spatula.  Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.

When ready to serve, unwrap the overhang and invert the mold onto a plate.  Remove the plastic wrap.  Allow to come to room temperature before serving with water crackers or other favorite snack cracker.

PD & Friends, Pg. 142
Recipe Courtesy Paula Deen