1/4 lb. butter
2 lb. jumbo shrimp (peel & devein)
2 c. sliced fresh mushrooms
1/4 c. sliced scallions
1/4 c. green pepper
1 1/2 tsp. salt
Dash of pepper
2 tbsp. cornstarch
1 tsp. lemon juice
1/4 c. sliced pimento

Saute all ingredients except lemon juice and pimento, stirring until shrimp is done about 5 minutes, remove shrimp to platter. Add cornstarch to liquid in skillet, stir constantly until it starts to boil, pour over shrimp. Serve with hot fluffy rice. Add chicken broth to make more liquid. Serves 4-6.