Wash strawberries and pat dry.

Add chocolate chips and shortening to microwave safe bowl and microwave on high until melted. (To avoid overheating: Heat for a minute, stir, then heat in 30 second intervals until nicely melted.)

Stir until smooth.

Holding strawberries near their leaves, dip each into melted chocolate and roll around to coat, briefly reheating the chocolate if necessary when it starts to thicken up.

Place chocolate covered strawberries on parchment paper covered cookie sheet (or use a

silicon baking mat like I did here).

Refrigerate for at least an hour or until chocolate has hardened, and serve.