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.