3/4 cup fresh mushrooms — sliced
1/4 cup onions — chopped
1 teaspoon whole thyme
2 pinches garlic powder
3 teaspoons chopped parsley
3 tablespoons butter or margarine
36 large shrimp — cleaned and halved
— lengthwise 1/2 cup sherry
juice of 1 lemon 1 1/2 cups Mornay sauce
Saute the mushrooms, onoins, thyme, garlic and parsley in the butter for 4 minutes. Add the shrimp and saute for 1 minute more. Add the shrerry, lemon juice and Mornay sauce. Mixwell for an additional 3 minutes and serve over rice pilaf.