1 lg. sliced green pepper
1 lg. sliced onion
1 sm. minced garlic clove
2 tbsp. shortening
1 can tomato soup
2 tsp. lemon juice
1/2 tsp. salt
Dash of black pepper
2 c. cooked shrimp or 2 (5 oz.) cans shrimp

In skillet, cook green peppers, onion, and garlic in shortening. Stir in tomato soup, lemon juice, salt, and pepper. Add shrimp. Heat and serve over rice. Serves 4.