3 tablespoons butter or margarine
1/3 cup finely chopped onion
1 garlic clove, minced
1 small can sliced mushrooms, drained
1/2 cup chopped green bell pepper
1 pound Booth Peeled and De-veined Shrimp, frozen
1 (10 1/2 ounce) can condensed Cheddar cheese soup
1/3 cup half-and-half
1/4 cup dry sherry

Melt butter in large saucepan; saut?onion, garlic, mushrooms and green bell pepper until tender but not brown, about 5 minutes. Add shrimp and saut?another 5 to 7 minutes. Drain off liquid. Stir in soup; gradually blend in half and half and wine. Cook, stirring occasionally until heated through.

Serve over rice.