Shrimp and Rice later this week!

1 1/2 cup instant rice

1 box frozen Szechuan vegetables, thawed

1 pound shrimp, cleaned and deveined

3 cloves garlic, minced

2 tablespoons lemon juice

Prepared instant rice according to package directions, using 1 1/2 cups water, 1/2 tsp salt, and 2 tsp olive oil.  After rice is done, drain off any excess liquid.  Stir in vegetables with their sauce and microwave to heat through.

Next, heat 1 tablespoon olive oil in nonstick skillet over medium high heat.  Add shrimp and cook a minute or two, stirring constantly, then add garlic and black pepper to taste.  Cook, stirring until shrimp is pink, about 3 minutes.  Stir shrimp and lemon juice into rice mixture.  Enjoy!