Recipes from Mexico :: Mexican Main Dishes Seafood
1 med. onion, chopped
2 cloves garlic, finely chopped
2 Tbsp. butter or butter-replacement
2 Tbsp. canola (or other vegetable) oil
16 large raw shrimp, peeled and de-veined
2 Tbsp. snipped fresh cilantro
Lemon slices
Cook and stir onion and garlic in butter and oil in a 10-in. skillet until tender. Add shrimp, and cook for 1 minute.
Turn shrimp. Cook until pink, about 2 mins. longer, making sure not to overcook.
Serve shrimp over rice. Pour pan juices over shrimp; garnish with lemon slices.
