1 tablespoon butter or margarine
1 lb. shrimp, shelled and deveined
2 green onions, sliced
1/4 teaspoon salt
dash of pepper
1 tablespoon medium sherry or
2 teaspoon lemon juice
1 tablespoon chopped parsley
In 10-inch skillet, over high heat, in hot butter, cook shrimp with onions, salt and pepper, stirring constantly, until shrimp are pink, about 3 to 5 minutes. Add sherry and parsley.
Makes 3 servings.