1/3 c. salad oil
1 lb. shrimp, shelled & drained
2 tbsp. chopped celery
1/2 tbsp. chopped green pepper
1 tbsp. onion
1 clove garlic, minced
1 tbsp. chopped parsley
1/3 c. water
2 tsp. lemon juice
1/3 c. tomato paste
1/2 tsp. salt

Heat oil in a heavy skillet; add shrimp, celery, green pepper, onion and garlic. Saute over medium heat, turning often until shrimp turn color; reduce heat. Add remaining ingredients; mix well. Simmer, stirring occasionally, for about 5 minutes or until thoroughly heated. Serve over rice.