Ingredients: 3 medium onions, chopped 1 garlic clove, minced 4-6 jumbo shrimp, peeled and de-veined 1 medium tomato, peeled and chopped 3 cups shredded Monterey jack cheese 4 drops drops hot sauce 1/8 tsp cayenne pepper A dash black pepper Salt to taste paprika for sprinkling
Sauté onion and garlic in olive oil. Drain on paper towel. Coarsely chop the shrimp and place in a crockpot along with the other ingredients. Cover and cook on low heat for about 1 hour, until the cheese is melted.
Sprinkle paprika over the dip and serve with chips or toasted baguette.