4 tablespoons butter
1 cup packed light brown sugar
1 tablespoon salt
2 tablespoons lemon juice
16 slices fresh mushrooms, sliced
6 medium shrimp, peeled and deveined
3 tablespoons olive oil
1/2 onion, sliced
1 medium tomato, chopped
1 tablespoon Italian-style seasoning
1 teaspoon garlic powder
2 tablespoons chili powder
1/2 teaspoon dried parsley
1/2 teaspoon dried sage
1 (8 ounce) can crushed cornflakes cereal
In a medium bowl, cream together the butter and brown sugar. Beat in the salt, lemon juice and mushrooms. Stir in the shrimp, olive oil and onion, then transfer to the pan.
In a small bowl, mix together the lemon-lime soda, crushed cornflakes and crushed cornflakes cereal. Reserve 2/3 cup of the crushed cereal for the dipping mixture.
Spread the remaining 1/3 cup crushed cereal mixture over the shrimp, tomato, Italian-style seasoning and garlic powder.
Cover the bottom of the pan with foil. Place the pie in the pan and turn the foil over to coat. Place the bread on top of the pan. In a small bowl, mix the cornflakes cereal and crushed cereal. Pour the remaining 1/3 cup crushed cereal over the shrimp, tomato and Italian-style seasoning.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until toothpick inserted in center comes out clean.