1 1/2 c. rice
3 c. boiling salted water
1 tbsp. chopped parsley
2 tsp. grated lemon peel
1/2 c. butter
4 cloves garlic, crushed
1/2 lemon, sliced thin
1 tsp. crushed dried oregano
1 bay leaf
1/2 tsp. crushed red pepper flakes
1 1/2 lbs. lg. raw shrimp (shell on or off as desired)

Cook rice in salted water in heavy pan for 20 minutes or until tender and water is all absorbed. Stir in parsley, lemon peel, salt and pepper. Cover and set aside. Keep rice hot.

In heavy skillet or large pan, combine butter, garlic, lemon slices, oregano, bay leaf, red peppers and shrimp. Bring to boil to melt butter and cook stirring frequently, until shrimp turns pink, about 5 minutes. Serve shrimp and sauce over rice. It is easier to use peeled, deveined shrimp.