1 1/2 lbs. shrimp, cooked, peeled & deveined
1/3 c. Italian salad dressing
1/4 c. catsup
1/4 c. finely chopped onion (1 sm.)
2 tbsp. chopped parsley (fresh)
2 (10 oz.) pkgs. frozen broccoli spears, cooked & drained
2 tbsp. butter
1 tbsp. lemon juice
1/2 c. shredded American cheese (opt.)

Cook and drain (well) shrimp. Combine Italian dressing, catsup, onion and parsley for marinade. Pour over shrimp; mix thoroughly and gently. Let stand as long as you wish. Cut broccoli stems into small pieces, arrange in bottom of shallow 1 quart baking dish. Arrange flowerettes at each end of casserole. Melt butter, stir in lemon juice. Drizzle over broccoli flowerettes. Spoon shrimp over broccoli stems in center. Cover with aluminum foil, crimping edges.

Bake in hot oven, 400 degrees for 20 minutes. Uncover, sprinkle with cheese. Return to oven 5 minutes or so. Serves 4 to 6.