2 tbsp. butter
1/2 lb. shrimp (two to three shrimp per fillet)
4 to 6 sole fillets
1/8 tsp. pepper
1/2 to 1 (10 1/2 oz.) can cream of mushroom soup
1/3 c. dry sherry
Juice of 1/2 lemon
1/4 c. grated Parmesan cheese
1/8 tsp. paprika

Place about 1 tsp. butter and 1/4 cup of 2 to 3 shrimp on each fillet. Sprinkle with pepper. Roll up fillets and place in baking dish. In saucepan combine soup, wine and lemon juice. Stir until blended. Heat about 5 minutes then pour over fish. Sprinkle with cheese and paprika. Bake at 350 degrees for 30 minutes. Serve with broccoli spears. Makes 2 servings.