4 lbs. (sm. or med.) shrimp, raw and peeled
1/2 stick butter
8 green onions, chopped
8 ribs celery, chopped
Sm. onion, minced
1/2 bell pepper, chopped
2 cans cream of chicken soup
2 c. Hellmann's mayonnaise
2 tsp. lemon juice
1 sm. jar pimentos, diced
1/4 c. parmesan cheese
4 pkg. frozen spinach, chopped, cooked and drained

Saute onions, celery and bell pepper until soft. Reduce heat. Add soup, mayonnaise, lemon juice, pimento and shrimp. Simmer about 20 minutes, just until shrimp turns pink. Place spinach in a lightly greased 3-quart casserole dish. Pour shrimp mixture over top. Sprinkle with cheese and bake at 350 degrees or until bubbly. Serves 8 to 10.