1 lb. lg. shrimp, peel and devein
1/2 lb. fresh mushrooms
2-3 tbsp. butter
1 tbsp. lemon juice
Salt and pepper to taste
2 cans condensed cream soup
1 can water chestnuts
2 tbsp. sherry wine

Peel and slice mushrooms, season with salt and pepper and lemon juice. Cook in skillet with butter 3-4 minutes. Push mushrooms to 1 side and add shrimp. Cook 1-2 minutes. Add 2 cans soup (mushroom, celery, or vegetable). Heat thoroughly. Thin, if necessary, with milk or cream. Add sliced water chestnuts and sherry. Serve hot on bed of rice.