1 lb. rock shrimp, peeled and deveined
1 lb. mushrooms (fresh), sliced
1/2 c. butter
1/4 c. green onions, sliced
1/3 c. dry vermouth or dry white wine
4 tsp. fresh lemon juice
1 1/2 c. raw rice, cooked

Saute mushrooms and onions in butter 5 minutes. Add rock shrimp and cook 2-4 minutes, stirring constantly, until shrimp are pink. Add wine and lemon juice. Heat 1 minute. Serve immediately over rice. Serves 4. Can substitute regular shrimp for rock shrimp. Serve with Caesar salad and French bread.