3/4 c. butter (or less to taste)
1 garlic clove
3 sm. green onions (chopped)
12 cooked, peeled, deveined shrimp (diced)
1/4 c. crumbled bread crumbs
1 tbsp. parsley (chopped)
1 tsp. salt (or less to taste)
1/8 tsp. ground pepper
4 to 6 flounder fillets
Hollandaise Sauce (see below)

Melt 2 tablespoons butter in skillet and saute garlic and green onions. Add shrimp, bread crumbs, parsley, salt and pepper and stir to mix. Spread 2 tablespoons mixture on each flounder fillet, roll up and secure with a toothpick. Bake in 10x6x2 inch baking dish 25 to 30 minutes at 350 degrees. Brush with remaining butter. Pour Hollandaise over fish when cooked. Garnish with boiled shrimp; reserve some of the sauce to serve separately at the table. Serves 4 to 6.

HOLLANDAISE SAUCE:

Heat 1/4 cup butter until bubbly, but not browned. Put 3 egg yolks, 2 tablespoons lemon juice and a dash of cayenne in blender container, cover and blend at low speed. Remove cover and slowly drizzle in butter in a slow, steady stream. Turn blender off as soon as butter has been added. Pour sauce over fish.