Double-Dipped Strawberries

    36 strawberries (about two 1-pint baskets), unhulled
    1 1/2 cups semisweet chocolate chips (about 9 ounces)
    1 tablespoon vegetable shortening
    1 1/2 cups chocolate sprinkles (about 6 ounces)

Line large baking sheet with waxed paper. Wipe strawberries clean;
dry with paper towels.

Stir chocolate chips and shortening in top of double boiler set over
simmering water until chocolate melts and mixture is smooth. Place
chocolate sprinkles in shallow bowl. Holding 1 strawberry by its
green top, dip 3/4 of berry into melted chocolate. Let excess
chocolate drip off, then dip into chocolate sprinkles. Place on
waxed-paper-lined sheet. Repeat dipping remaining strawberries into
chocolate, then into sprinkles. Refrigerate until chocolate coating
is firm, about 1 hour.