2 to 3 lbs. shrimp, peeled and cleaned
1 c. rice
1 c. sharp cheese, grated
1 can cream of mushroom soup
1/2 c. chopped bell pepper
1/2 c. chopped green onion
1/2 c. chopped celery
1 stick butter

Mix mushroom soup, cheese, rice, and shrimp in bowl. Saute vegetables in stick of butter. Put in 2 quart casserole dish and place 8 thin slices of lemon on top. Bake covered at 375 degrees for 2 minutes.