1 to 2 lb. fresh shrimp
2 bunches scallions or sm. green onions
8 to 16 oz. mushrooms, fresh
1 to 2 tsp. chopped garlic (jar kind) or 3 to 4 tsp. chopped up clove garlic
1 to 2 sticks of butter
1 lg. lemon
Salt to taste
1 to 2 bunches fresh parsley
4 to 5 c. of cooked rice

Melt butter in frying pan (non-stick). Add mushrooms and garlic. Saute until mushrooms are tender. Add parsley about half way through. When tender, add shrimp which has been cleaned and deveined. Stir until shrimp is pink. Squeeze lemon over top. Put rice on platter put shrimp and vegetables on top. Serve extra sauce on side.