Shrimp Scampi

Heres another favorite dinner of mine. In a restaurant that I worked at years ago, this was on the menu and I found that making it at home was just as easy. This is a great recipe when you have leftover rice as the rest pulls together in a jiffy. This recipe is per person.
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Shrimp Scampi
1 C Basmati or Jasmine rice (cooked of course)
10-12 medium Shrimp per person (peeled & deveined)
3 Tbsp. Butter
1 Garlic clove - minced
1 Tbsp. Lemon juice
2 tsp. Salt
1 tsp. Parsley - chopped
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Combine butter, minced garlic, & lemon juice in saute pan. Heat until butter melts, add in shrimp and toss to coat, cook until shrimp is pink and done. Add in salt & minced parsley, give the pan a final toss. Pour shrimp and all of butter sauce over warm rice, serve hot and enjoy!!
**Cooking basmati or jasmine rice; I prefer to wash my rice to get rid of excess starch, then when cooking, follow directions for water amounts (approx. 1 1/2 c to 1 3/4 c water, for every 1 c of rice), place rice & water in large sauce pot, add 2 Tbsp. salt for every cup of rice, and bring up to a boil & make sure to stir frequently. Cover pot and drop temperature to medium/low heat and cook 13 minutes. When done, remove from heat & let sit undisturbed, don't take the cover off, for 5 minutes, this will make perfect rice everytime!**

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