2 lg. cloves garlic, finely chopped
2 tsp. vegetable oil
1 lb. frozen, peeled and deveined raw med. shrimp, thawed
3 c. sliced fresh mushrooms
1 c. green onions, cut in 1 inch pieces
1/4 c. dry white wine
2 c. hot cooked rice

Cook garlic in oil in 10 inch non-stick skillet over medium high heat for 1 minute, stirring frequently. Add shrimp, stir-fry 1 minute. Stir in mushrooms, onions and wine. Stir-fry about 2 minutes or until shrimp are pink and vegetables are hot. Serve over rice. Serves 4. One serving 230 calories.