1 gallon lg. shrimp in shell
2 blocks butter
2 lg. chopped onions
1 head garlic, chopped
2 ribs celery, chopped
1 sm. bell pepper, chopped
2 slices lemon
1 can Rotel tomatoes, mashed
2 tbsp. cornstarch
1 can water
1 tbsp. salt

Saute onions, celery, and pepper in butter. Add Rotel tomatoes, lemon, and garlic and cook slowly for 20 minutes. Add cornstarch and water. Add shrimp and salt. Lower fire, cover, and bring to a full boil and cook 5 minutes. Delicious with French bread dipped in sauce.