6 fish fillets
6 slices bacon, partially cooked
6 oz. can tiny shrimp, drained
6 tomato slices
2 oz. shredded Cheddar cheese
2 tsp. chopped chives

BUTTER SAUCE:

3 tbsp. butter, melted
1 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1/2 tsp. salt

In small bowl, combine all sauce ingredients; set aside. Heat oven to 350 degrees. Arrange fillets in 7x11 inch baking dish. Place bacon slices on fillets; top with heaping teaspoonful of shrimp. Spoon half of sauce on fillets. Bake 20 minutes.

Place tomato slices on fillets; sprinkle with cheese. Pour remaining sauce on fillets; continue baking 10 to 15 minutes or until cheese melts and fish flakes easily with a fork. Sprinkle with chives.