Spinach and Shrimp Dip

1-1/2 to 2 cups fresh peeled shrimp
1 lb. cream cheese, at room temperature
1-1/2 cups heavy cream
5 tablespoons butter
4 cloves garlic, minced
1-1/2 cups shredded Monterey Jack Cheese
1 tablespoon lemon pepper
1 tablespoon fresh lemon juice
1 teaspoon paprika
Salt and Pepper
Two 10-oz. packages frozen chopped spinach, thawed

Drop the shrimp into a pot of boiling water and cook just until the shrimp turn pink, 2 to 3 minutes. Let cool and chop. Set aside. In a heavy saucepan, over low heat, mix together the cream cheese, heavy cream, 4 tablespoons of the butter and garlic. Cook, stirring, until the cream cheese is melted. Add the Jack Cheese, lemon pepper, lemon juice, paprika, and salt and pepper to taste, and stir until cheese is melted. Melt the remaining tablespoon of butter in another saucepan. Squeeze out any water remaining in the thawed spinach and add it to the cream cheese mixture. Stir and simmer for 5 to 8 minutes. Add the shrimp. Serve the dip in a chafing dish along with toast points or French bread for dipping.