1 lb. med. shrimp, cleaned
4 garlic clove, pressed
1 med. onion, chopped
2 tbsp. butter
1 tbsp. oil
1 (13 1/4 oz.) can chicken broth
1 sm. zucchini, sliced
1 tbsp. lemon juice
1/2 tsp. salt
1 1/2 c. dry Minute Rice
1/4 c. chopped fresh parsley

Saute shrimp, garlic and onion in butter and oil over medium heat until shrimp are pink, about 3-4 minutes. Add broth, zucchini, lemon juice and salt. Bring to a full boil. Stir in rice and parsley. Cover; remove from heat and let stand 5 minutes. Fluff with a fork. Makes 4 servings.