1 stick butter, melted
1/2 c. mushrooms
12 or more shrimp, cleaned
1 tbsp. Dijon mustard
1/2 c. white wine
1/2 c. chicken stock
1 tbsp. parsley

Brown mushrooms until golden. Add shrimp, cook until pink. Add next 4 ingredients until hot. Serve immediately over hot cooked rice. Note: All chicken stock may be used in place of wine.