Cooked rice (enough for 2 generous servings)
3/4 stick butter
1 lb. or about 30 peeled shrimp
1 med. to sm. onions, chopped sm.
1/2 med. green pepper, chopped sm.
1 or 2 green onions, chopped sm.
1 tsp. garlic and parsley seasoning
1 tsp. pepper and lemon seasoning

Wash and dry shrimp; salt lightly (optional). Melt butter in pan; add garlic and parsley, pepper and lemon seasoning. When butter is slightly brown, add onions, green pepper and green onion. Stir and cook about 3 minutes. Add shrimp, stir and cook about 5-6 minutes. Remove shrimp to warm plate and keep warm. Leave as much of the onions, etc., as possible. Add cooked rice to pan and mix well with seasoning in pan until very warm.

Best served immediately, but can be kept warm or rewarmed.

NOTE: Some of shrimp may be cut or left in pan to mix and stir fry with rice and seasoning or all shrimp may be left whole or cut up and left in pan to stir with rice. A little white wine or water may be added to pan before adding rice.