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SAUTEED SHRIMP OVER RICE 
3/4 lb. shrimp (med.), peeled and cleaned
1/2 lb. mushrooms, sliced
1 med. leek, chopped fine
1 sm. clove garlic, chopped
1/2 tsp. salt and pepper
1/2 c. butter
Enough rice for 4 servings, precooked

Melt butter in saute pan. Add garlic and mushrooms; cook 2 to 3 minutes. Add leeks and salt and pepper; cook 1 to 2 minutes more. Add shrimp; cook until pink on both sides, stirring constantly. Remove from heat. Serve over rice.
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