2 tbsp. butter
1 tbsp. cornstarch
1/2 tsp. dried dill weed
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
1/4 c. dry sherry
1 tbsp. lemon juice
1 lb. shrimp, peeled, cleaned and boiled (2 min.)
Hot cooked rice or pasta

In 2 quart saucepan melt butter over low heat. Stir in cornstarch, dill weed, salt and pepper until smooth. Remove from heat and gradually stir in milk until smooth. Stirring constantly bring to a boil over medium heat. Stir in sherry and lemon juice then add shrimp. Reduce heat to low and cook for about 3 minutes. Serve over rice or pasta.