3 c. cooked rice (hot)
4 tbsp. butter
2 tbsp. fresh parsley, chopped
2 tbsp. pimento, chopped
1 tbsp. onion, minced
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. cleaned shrimp
1 can cream of mushroom soup
1 tbsp. lemon juice

Combine rice, 2 tablespoons butter, parsley, pimento, onion, salt, and 1/8 teaspoon pepper; press into the bottom of a greased pie plate. Cook shrimp in 2 tablespoons butter for 3-4 minutes. Arrange the shrimp over the rice. Stir soup, lemon juice, and 1/8 pepper in the pan that the shrimp were cooked in until mixture is smooth. Pour this soup mixture over shrimp. Bake at 350 degrees for 30 minutes.