3 c. hot cooked rice
4 tbsp. butter
2 tbsp. minced parsley
3 tbsp. finely chopped pimento
1 tbsp. minced onion
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 tbsp. fresh lemon juice
1/4 tsp. pepper
2 cans (4 1/2 oz. each) deveined shrimp, or 2 c. cooked, cleaned fresh or frozen shrimp
Hot cooked rice

Combine rice, 2 tablespoons butter, parsley, pimento and onion. Toss lightly. Heat soup, lemon juice, pepper and remaining butter until bubbly. Fold in shrimp; heat 1 minute longer. Serve over hot beds of rice.