4 lg. green peppers
1 lb. fresh raw shrimp, cleaned, deveined
8 oz. can tomato sauce
1 tsp. salt
1/2 c. butter
4 oz. mushrooms, sliced
1/4 c. celery, chopped
1/4 c. onion, chopped
1/c. rice, cooked

Slice peppers in half lengthwise and clean inside. Place peppers in a saucepan with enough water to cover. Add salt; cover and cook for 5 minutes. Remove peppers, drain upside down. Preheat oven to 350 degrees. Slice the shrimp in half lengthwise, reserving 8 whole shrimp for garnish. In a large skillet, melt butter over low heat; add shrimp. Cook for 10 minutes over low heat. Add onion, celery and mushrooms; saute until tender. Stir in rice and tomato sauce; remove from heat. Stuff the green peppers with shrimp mixture. Garnish each with a whole shrimp. Place peppers in a 2 quart casserole with enough water to cover the bottom of the dish. Bake at 350 degrees for 20-25 minutes. Serves 8.