1 lb. shrimp, cleaned
1 onion, chopped
4 to 6 garlic cloves, minced
2 tbsp. butter
1 1/2 c. water
1 pkg. chicken gravy mix
1 red pepper, chopped
1 tbsp. lemon juice
1/2 tsp. salt
1 1/2 c. dry Minute Rice
1/4 c. chopped parsley

Saute shrimp, onion and garlic in butter in large skillet until shrimp turns pink. Combine water and gravy mix. Add to shrimp mixture with red pepper, lemon juice and salt. Bring to a full boil. Stir in rice and parsley. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.

MICROWAVE DIRECTIONS:

Combine onion, garlic and butter in 12 x 7 1/2 inch microwave-safe dish. Cover and cook at HIGH 2 minutes. Combine water and gravy mix. Add to onion mixture with remaining ingredients, except parsley. Cover and cook 4 minutes. Stir, cover and cook 3 to 4 minutes longer. Let stand 5 minutes. Stir in parsley. Serves 4.