Line cookie sheet with waxed paper.

In a saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Remove from heat as soon as chocolate is melted.

Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined 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.