2 tsp. olive oil
2 lb. uncooked shrimp, peeled and deveined
2/3 c. herb and garlic marinade with lemon juice
1/4 c. chopped green onions and tops

In a large nonstick skillet, heat oil. Add shrimp and marinade. Cook, stirring often, until shrimp turns pink. Stir in green onions. Turn heat off. Serve over hot cooked rice or your favorite pasta.