1/2 c. butter
1 tsp. dillweed
1/2 tsp. salt
1 1/2 lbs. cooked shrimp
1 lb. can whole onions, drained
2 green peppers, cut in squares
1/2 lb. mushroom caps
1/4 c. dry white wine

Melt butter, stir in dill and salt. Add the rest and saute 5 to 10 minutes. Keep warm, serve with toothpicks.