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Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. Heat chocolate chips and shortening in 1 quart saucepan over low heat, stirring frequently, until chocolate is melted. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on cookie sheet. Refrigerate uncovered about 30 minutes or until chocolate is firm or until ready to serve. Store covered in refrigerator so chocolate does not soften (if making with oil, chocolate will soften more quickly at room temperature).
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