Garlic Shrimp & Lemon Squares

Juice of 1 lemon
1ts grated lemon rind
4 tb Butter; softened

1 lb Vermicelli; cooked
1/2 lb Butter
8 oz mushrooms; sliced
4 ts garlic; chopped
1 lb medium shrimp
2 c fresh spinach leaves
8 ts pine nuts
salt & pepper
4 ts bread crumbs
Lemon slices and chopped parsley for garnish

Prepare lemon butter by whipping together the lemon juice and rind and softened butter. Chill. Cook the vermicelli until just tender. Set aside. Melt the 2 sticks of butter in a large skillet over medium heat. Add the mushrooms and shrimp and saute briefly. Add spinach and pine nuts and stir, then add the prepared lemon butter, salt and pepper. Bring to a simmer, cooking just until everything is heated through. Pour over the vermicelli. Sprinkle with bread crumbs, then garnish with lemon wheels and chopped parsley and serve immediately. Makes 6 servings.