2 c. cleaned, raw shrimp
1 (4 oz.) can sliced mushrooms, drained
1/4 c. butter
6 tbsp. olive oil
1 (4 1/2 oz.) jar marinated artichoke hearts, sliced
1 tsp. garlic salt
1 dash of Tabasco sauce
2 green onions (tops and bottoms), chopped separately
1/4 c. fresh, grated Parmesan cheese
1 (8 oz.) pkg. vermicelli
Pepper

In large skillet, saute shrimp and mushrooms in butter and oil for 2 or 3 minutes. Stir to cook shrimp evenly. Add artichoke hearts and half of the juice in the jar. Add seasonings and green onion bottoms and cook 3 to 5 minutes over medium heat until shrimp are done. Stir in green onion tops; toss with Parmesan cheese and cook 1 to 2 more minutes. Serve immediately over vermicelli which has been cooked according to package directions. Top with additional Parmesan cheese. Makes 4 servings.