2 lbs. lg. raw shrimp
1/2 c. butter
1/2 lb. fresh mushrooms, sliced
12 cherry tomatoes, sliced if lg.
1 c. sliced celery
1/2 tsp. ginger
1 tsp. parsley flakes
1/2 tsp. tarragon leaves
1 tsp. dry mustard
2 tsp. seasoned salt
1/8 tsp. garlic powder
1/4 tsp. coarse ground pepper
3 tbsp. lemon juice
1/4 c. brandy

Shell and devein shrimp. Melt butter in large fry pan. Saute mushrooms, tomatoes and celery in butter for 3 minutes. Push vegetables to one side. Add shrimp and sprinkle with combined seasonings. Saute shrimp, stirring for 2 minutes. Add lemon juice. Combine shrimp and vegetables. Cover and simmer for 5 minutes. Transfer to chafing dish. Flame with brandy. Serve over rice. 4 servings.