Garlic Shrimp Topper

24 uncooked medium shrimp (about 1/2 lb.), peeled, deveined
2 cloves garlic, minced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 tsp. lemon zest
2 tsp. lemon juice
2 tsp. fat-free milk
24 TRISCUIT Roasted Garlic Crackers
2 tsp. chopped fresh parsley
Make It!
COOK and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink.
MIX next 4 ingredients; spread onto crackers. Top with shrimp and parsley.

Make Ahead
Neufchatel mixture and cooked shrimp can be stored in separate containers in refrigerator until ready to use. Use to top crackers as directed just before serving.

Special Extra
For a special presentation, make cracker cups. Soak crackers, 12 at a time, in 2 eggs beaten with 1/2 cup water for 8 min., turning after 4 min. Press 1 onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray. Bake at 350ºF for 8 to 10 min. or until lightly browned. Carefully remove cups from pan; place on baking sheet sprayed with cooking spray. Bake 20 to 25 min. or until crisp. Remove to wire racks; cool completely before filling with Neufchatel cheese mixture and shrimp. Makes 24 servings.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.