Lemon Shrimp

• 1 lb frozen shelled and deveined shrimp
• 5-oz fresh mushrooms, sliced (2 cups)
• 1 medium green pepper, cut in strips
• 1-1/2 cups celery, sliced
• 1/4 cup green onion, chopped
• 2 Tbsp cooking oil
• 1 6-oz pkg Chinese peas
• 2 Tbsp cornstarch
• 1 tsp sugar
• 1 tsp salt
• 1 tsp chicken bouillon granules
• 1/8 tsp pepper
• 1 cup water
• 1/2 tsp grated lemon peel
• 3 Tbsp lemon juice
• Chinese parsley

Cook shrimp, mushrooms, green pepper, celery and onion in hot oil for 5-6 minutes, stirring constantly. Add peas; cook and stir 1-2 minutes. Combine cornstarch, sugar, salt, bouillon granules and pepper; blend in water, lemon peel and juice. Stir into shrimp mixture. Cook and stir till thickened and bubbly. Serve over hot rice. Garnish with Chinese parsley, if desired.

Yield: 6 servings