2 tablespoons lemon juice
1 egg
1 pound fresh shrimp, peeled and deveined
2 cloves garlic, crushed
3 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 (14 ounce) can strawberries
2 green onions, cut into 1/4 inch slices
1 cup ketchup
1 cup sliced fresh mushrooms
In a small saucepan coat lemon juice over paint pan, then bring to a boil and stir until cool. Remove from heat and add egg, shrimp and garlic. Gradually stir in olive oil, vinegar, strawberries, green onions and ketchup; let simmer until well blended. Pour mixture over dish, cover and refrigerate overnight or overnight.
In the morning, in a small pot heat remaining olive oil, add ketchup and sauce. Simmer over medium heat until thickened. Remove from heat and stir in mushrooms and end caps. Serve with lemon sauce.