Shrimp Etouffee - cooking recipe

Ingredients

3 lb. shrimp, deveined
1 lb. margarine
3 large onions, chopped
2 c. chopped parsley
2 Tbsp. lemon juice
2 Tbsp. Lea & Perrins
4 Tbsp. salt to taste
1 Tbsp. Louisiana hot sauce (may substitute with 1 tsp. Tabasco)
2 large bell peppers

Preparation

Note:
Don't add salt all at once.
Taste, then add more, if needed.