1 1/2 lb. fresh or frozen shrimp
1/2 c. olive oil
6 tbsp. chopped onion
1/4 c. chopped green pepper
1 garlic, minced
1 1/2 c. rice
2 1/2 c. water
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1/4 c. lemon juice
3/4 c. tomato sauce
1 (10 oz.) pkg. frozen succotash
1 pkg. frozen baby okra
3/4 c. frozen beans, partially thawed

Clean and set aside. Heat olive oil in a large heat proof casserole. Add onion, green pepper, garlic and rice; cook, stirring constantly until rice is light browned. Add water, seasonings, lemon juice, tomato sauce and vegetables; blend gently. Cover, cook over low heat for 15 minutes. Uncover, arrange shrimp on surface. Cover, cook for 10 minutes longer or until rice is tender and shrimp are pink. Serve from casserole. Could be made in skillet. Yield 8-10.