4 tbsp. butter in 2 tbsp. lots
2 c. (6 oz.) peeled, deveined shrimp, thawed and cut into quarters
1/3 c. finely chopped onion
1/4 c. finely chopped green pepper
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dill weed
1/2 tsp. Worcestershire sauce
1 tsp. dry sherry
6 eggs, lightly beaten
1/4 c. light cream
1/2 c. shredded processed American cheese

Saute shrimp, onion and green pepper in 2 teaspoons melted butter 3-4 minutes, or until vegetables are tender. Remove shrimp-vegetable mixture from skillet and melt remaining butter. Combine salt, pepper, dill weed, Worcestershire sauce, sherry, eggs, and cream; whip lightly.

Pour into skillet containing melted butter. Cook on medium-low heat until egg begins to firm. Stir in cheese and shrimp-vegetable mixture. Heat until eggs are cooked but still moist. Stir occasionally while mixture cooks.

Serves 6.