1 1/2 lb. medium shrimp, peeled and deveined
1 stick butter
2 tsp. garlic salt
1/2 tsp. black pepper
2 c. fresh mushroom (sliced)
2 tbsp. Worcestershire sauce
1 tbsp. parsley flakes
3 c. cooked rice

Melt the butter in a sauce pan, do not brown. Add Worcestershire sauce. Mix in the garlic salt and pepper. Put in the shrimp and mushrooms. Cook, stirring over medium heat for about 8 minutes. The shrimp should begin to turn pink. Stir to mix and add the parsley flakes. Remove from heat, cover and let sit for 4 to 5 minutes. Serve over rice.