3/4 c. rice
1 1/2 c. boiling, salted water
1 tbsp. chopped parsley or 1/2 tbsp. fresh minced chervil
1 tsp. grated lemon peel
Salt, freshly ground white pepper
1/4 c. unsalted butter
2 lg. or 3 sm. cloves garlic, crushed
1/2 lemon, thinly sliced
1/2 tsp. crushed dried oregano
1 bay leaf
2 whole pequin (small, hot, dried red chilies) or 1/4 to 1/2 tsp. crushed red pepper flakes
3/4 lb. large raw shrimp in shell

Cook rice in boiling, salted water, covered in medium heavy bottomed pan 15 to 20 minutes or until tender. Stir in parsley, lemon peel, salt and pepper to taste. Set pan aside, covered to keep rice hot.

Meanwhile, combine butter, garlic, lemon slices, oregano, bay leaf, peppers, 1/2 teaspoon salt and shrimp in heavy bottomed pan. Bring mixture to boil to melt butter and cook, stirring frequently, until shrimp turn pink and are just cooked through, about 5 minutes. If butter starts to brown, reduce heat.

Spoon rice onto 2 plates and top each serving with half the shrimp. Spoon on sauce. Serve immediately. Makes 2 servings.