2 green onions, chopped
1/2 c. butter
2 cloves garlic, grated
1 tbsp. ginger root, grated (peel first)
4 tbsp. sherry wine
Juice of 1 lemon
2 lb. peeled, cleaned, raw shrimp
1 lb. fresh mushrooms, sliced
Grated Parmesan cheese
Season, if desired

In skillet saute onions and garlic. Add sherry, stir. Add lemon juice, shrimp, ginger root and mushrooms. Sprinkle with Parmesan cheese. Simmer until shrimp are done. Serve over steamed rice. Serves 4.

Prepare rice, according to directions, in separate pan and keep warm while preparing shrimp.