1 lb. med. shrimp
1/4 c. butter
1 clove garlic, minced
1/4 c. fresh parsley or 2 tbsp. dried
1/2 tsp. salt (optional)
1/4 tsp. white pepper (optional)
2 c. cooked rice
4 lemon slices

Defrost shrimp, drain on paper towels. Melt butter and add garlic. Next add parsley, shrimp, salt, and pepper. Cook over medium high heat until shrimp cooks and turns opaque (about 5 minutes).

Serve over rice, garnish with lemon.