Oh my goodness! Let’s eat some shrimp! Yum! This recipe is great, because you can make it ahead and enjoy for several days. You may add other vegetables, anything in season, and olives add a nice touch.

SHRIMP TETRAZZINI
2 tbsp.    Butter
1 med.    onion, minced
8 oz.    Shelled shrimp
8 oz.    Fresh sliced mushrooms (or canned)
1/4 cup    flour
1/4 cup    mayonnaise
1 cup    milk
1 cup    cream
1/4 cup    sherry
1 pkg.    (8oz.) thin spaghetti (cooked and drained)
1 tsp.    Salt
        grated Parmesan cheese
Melt butter in skillet and sauté onion until tender. Add shrimp and mushrooms. Cook 5 minutes, stirring often. Remove from skillet and add next 3 ingredients, add liquids. Cook until thickened. Toss with shrimp and spaghetti. Turn into 1-½ quart casserole. Sprinkle parmean cheese generously on top. Bake at 350º for 30 minutes. Serves 4.