1/2 c. butter
3 cloves garlic, pressed
1 lb. raw shrimp, shelled, deveined
2 tbsp. lemon juice
2 tbsp. finely minced parsley
1 tsp. chives
1/4 c. sherry or vermouth
1/2 lb. mushrooms, sliced

In large skillet, melt butter. Add vermouth. Saute garlic and mushrooms until tender. Remove mushrooms. Add shrimp, saute until pink. Don't overcook! Add remaining ingredients. Heat through. Serve with favorite rice and salad.

BEWARE: Garlic may be hazardous to your breath!