Line a large baking sheet with waxed paper. Wipe berries clean; dry with paper towel. Stir chocolate chips and shortning in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in a shallow bowl. Holding 1 berry by its green top, dip 3/4 of it into melted chocolate. Let excess chocolate drip off, then dip into sprinkles. Place on waxed paper lined sheet. Repeat dipping remaining berries. Refrigerate until chocolate coating is firm, about 1 hour.