1 lb. med. cooked shrimp (sm. shrimp work too)
1/4 c. butter
1/2 c. butter
3/4 tsp. salt
Dash pepper
1/4 tsp. sugar
1/4 c. flour
1 qt. half & half
2 tsp. lemon juice

Saute shrimp in 1/4 cup melted butter in skillet just until heated through. Set aside. In medium saucepan melt 1/2 cup butter, blend in flour and cook. Stir for a few minutes. Add half and half. Cook and stir with wire whisk until moisture thickens and comes to a boil. Add shrimp. Season to taste with salt and pepper, sugar and lemon juice. Serve over fluffy rice. Yield: 4 to 6 servings.