3 cups cooked rice
2 Tbsp. minced parsley
2 Tbsp. chopped pimento
2 Tbsp. grated onion
2 Tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 lb. cleaned Shrimp
2 Tbsp. butter

Toss first 7 ingredients lightly until butter melts. Put in bottom of large casserole dish. Cook Shrimp in butter and place on rice. Pour a 10 ounce can mushroom soup and 2 tablespoons lemon juice over rice and Shrimp and bake at 350 F for 30 minutes or until hot.

6-8 servings