1 lb. cleaned, deveined shrimp
4 lg. mirlitons (vegetable pears)
1 med. onion, chopped
1 sm. bell pepper, chopped
2 ribs celery, chopped
1/4 c. salad oil
1 can cream of mushroom soup
1 (8 oz.) box Ritz crackers, crushed (keep 1 c. for topping)
1 tsp. garlic powder or 2 cloves fresh, crushed
Salt and pepper to taste
Tabasco sauce to taste
Parsley, chopped
Celery leaves, chopped
Oleo to dot topping
Paprika for garnish

Parboil mirlitons in salted water until tender. Cool, peel and dice. Saute onion, bell pepper and celery in salad oil. Add diced mirlitons and all other ingredients. Place in casserole and top with 1 cup crushed Ritz crackers. Dot with butter and sprinkle with paprika. Bake at 350 degrees for 30 minutes. Sit back and wait for the compliments!

Note: Eggplant or squash may be substituted for mirlitons. Crabmeat may be combined with shrimp or may be used alone.