1 lb. med. shrimp, cleaned
4 garlic cloves, pressed
1 med. onion, chopped
2 tbsp. butter
1 tsp. oil
1 can (13 3/4 oz.) chicken broth
Snow peas or if you prefer 1 sm. zucchini, sliced
1 tbsp. lemon juice
1/2 tsp. salt
1 1/2 c. Minute Rice
1/4 c. chopped fresh parsley (I use dried parsley)

Saute shrimp, garlic and onion in butter and oil over medium heat, until shrimp are pink, 3-4 minutes. Add broth, snow peas, 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. Makes 4 servings.