6 yellow summer squash
4 chopped green onions
1/4 c. butter
1 lb. cleaned shrimp
Salt and pepper to taste

Scrub squash and cut into 1/4 inch thick slices. Cook with onions in 3 tablespoons water in saucepan. Add 1 teaspoon butter. Cook covered, until squash is just tender. Place shrimp in remaining hot butter in skillet and saute quickly until pink. Add shrimp and drippings to squash. Cook until all liquid is absorbed. Season with salt and pepper. Serve over hot rice, if desired.