Fabulous sounding fresh shrimp dip recipe

Check out this dip recipe. I found it in Southern Living (April 2009) magazine. Anything with real blue cheese in it will be fabulous. I'm trying it out on Anne, my good friend from Atlanta, when she gets here in about threee weeks. Give me the verdict if you try it out sooner than I do.

Prep: 25 min., Cook: 7 min., Stand: 15 min., Chill: 4 hr.
Yield
Makes 5 1/2 cups
Ingredients
2 1/2 pounds unpeeled, large raw shrimp (21/25 count)*
1/4 cup diced sweet onion
2 tablespoons olive oil
1/2 (8-oz.) package cream cheese, softened
4 green onions, finely chopped
1 celery rib, finely chopped
1 cup crumbled blue cheese
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Assorted fresh vegetables
French bread baguette slices
Preparation
1. Peel shrimp; devein, if desired.
2. Sauté onion in hot oil in a skillet over medium-high heat 3 minutes or until onion is tender. Stir in shrimp, and cook, stirring occasionally, 3 to 4 minutes or just until shrimp turn pink. Transfer to a bowl, and let stand 15 minutes. Chop shrimp, and return to bowl.
3. Stir in cream cheese and next 10 ingredients. Cover and chill 4 hours. Store in an airtight container up to 2 days. Serve with vegetables and bread slices.
*2 1/2 lb. frozen unpeeled, large raw shrimp (21/25), thawed according to package directions, may be substituted.
Amy Tornquist, Amy Tornquist, Southern Living, APRIL 2009