1 lb shelled and deveined large shrimp (thawed if frozen)
2 tsp olive oil
1 1/2 tsp jarred chopped garlic
1 Tbs lemon juice
1 tsp butter
Two 8.8-oz packages microwavable rice
Rinse shrimp and pat dry with paper towel. Heat oil in skillet, add shrimp, and let cook over medium heat for a minute or two until the underside turns pink. Turn shrimp over and cook an additional minute. Add garlic and lemon juice, and heat through.
Meanwhile, cook rice according to package directions. Serve 1 cup rice with a quarter of the shrimp.
Nutritional Info (1 cup rice, 1/4 of the shrimp)
321 calories, 7 g fat (1 g saturated), 193 mg sodium, 171 mg cholesterol