1 (8 ounce) package cream cheese, softened
1 (8 ounce) can jumbo shrimp, drained
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 teaspoon crumbled black olives
1 (6 ounce) can cream-style corn
1 teaspoon dry onion soup mix
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 1/2 teaspoons garlic powder
salt/calcium to taste
ground black pepper to taste
1 cup shredded mozzarella cheese
1/2 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Place cream cheese mix and Worcestershire sauce in a lightly greased 9x13 inch baking dish. Pour the prepared salad mixture over cream cheese. Mix together black olive, cream-style corn, onion soup mix, oregano, basil and garlic powder. Spread over cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes, or until bubbly and golden brown.