1 (8 oz.) can crescent rolls
1 tbsp. butter
1 c. raw med. shrimp (cleaned and cut in half)
1 c. mayonnaise
1 c. grated sharp cheddar cheese
1/2 c. green pepper, chopped
1/2 c. chopped green onions

Remove rolls from refrigerator and let stand room temperature for 30 minutes. Grease a quiche pan with butter, line with rolls to form a crust. Mix remaining ingredients, pour into crust. Bake 350 degrees for 1 hour. Let stand 8 to 10 minutes before slicing. Serves 4 to 5.