1/2 c. chopped green peppers
1/2 c. chopped green onion
1/2 c. chopped celery
1 stick butter
2 to 3 lb. shrimp, cooked
1 c. rice, cooked
1 c. sharp cheddar cheese, grated
1 c. mushroom soup
2 lg. lemons, thinly sliced

Saute green peppers, onion, and celery in butter in skillet until tender. Combine with shrimp, rice, cheese, and soup in large bowl, mixing well. Spoon into 9 x 13 inch baking dish. Cover with lemon slices. Bake covered, at 375 degrees for 20 minutes. Yields: 6 servings.