1/4 c. Wesson oil
1 c. chopped celery
1 c. chopped green pepper
1/2 c. chopped onion
1 tbsp. grated lemon peel
1 1/2 lb. shrimp or 2 lg. cans shrimp
2 tbsp. flour
1 1/2 c. tomato juice
1/3 c. brown sugar
1/2 tsp. salt
1/4 c. lemon juice

Heat oil. Add celery, pepper and onion. Brown. Stir in flour and slowly add tomato juice. Stir until thick. Add brown sugar, salt, lemon juice and peel. Stir. Cook 5 minutes. Add cooked shrimp. Serve with rice.