1 lb. shrimp, peeled
1 stick butter, melted
1 can mushroom soup
1 oz. carton sour cream
Garlic salt to taste
1 tbsp. Worcestershire sauce
1 sm. can mushrooms, drained (optional)

Saute shrimp in butter in skillet until shrimp turns pink. Add remaining ingredients, mix well. Simmer until heated through. Serve with rice or in pastry shells.