3/4 lb. shrimp, fresh or frozen, cooked, peeled and deveined OR
3 (4 1/2 - 5 oz.) cans shrimp
1/3 c. Italian dressing
1/4 c. catsup
1/4 c. onion, finely chopped
2 tbsp. parsley, chopped
2 (10 oz.) pkg. frozen broccoli spears, cooked and drained
2 tbsp. lemon juice
1/2 c. American cheese, finely shredded (optional)
2 tbsp. butter

Rinse canned shrimp in cold water, drain well. Combine and mix dressing, catsup, onion, and parsley. Pour over shrimp, mix carefully. Cut broccoli stems into small pieces. Arrange in bottom of shallow baking dish (1 1/2 quart). Arrange broccoli florets at either end of casserole. Melt butter; stir in lemon juice, drizzle over broccoli. Spoon shrimp mixture between broccoli florets. Cover with aluminum foil, crimping it to edges of dish. Bake in hot oven at 400 degrees for about 20 minutes or until hot. Uncover. Sprinkle with cheese. Return to oven to melt cheese. Serves 6.