1 lb. med. shrimp, cleaned and deveined
4 garlic cloves, pressed
1 med. onion, chopped
2 tbsp. butter
1 tbsp. oil
1 (13 3/4 oz.) can chicken broth
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 to 4 minutes. Add broth, 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 and serve.