Shrimp Provencal Over Rice

• 3 tablespoons olive oil
• 1 1/2 lbs large shrimp, shelled and deveined
• 1 lb mushroom, sliced
• 3 garlic cloves, minced
• 3 medium tomatoes, diced
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons finely chopped fresh parsley
• 3 cups hot cooked rice

1. In 12-inch skillet over medium heat, in 2 tablespoons hot oil, cook shrimp stirring frequently, until shrimp turn pink, about 3 minutes.
2. Remove from pan and set aside.
3. In same skillet, in remaining tablespoon of hot oil, add mushrooms and garlic and cook until mushrooms are tender, about 5 minutes, stirring occasionally.
4. Add tomatoes, lemon juice, salt, and pepper and cook 3 minutes more.
5. Return shrimp to skillet and heat through.
6. Sprinkle with parsley and serve over rice.

olive oil, shrimp, mushroom, garlic, tomatoes, lemon juice, salt, pepper, fresh parsley, rice

Taken from www.food.com/recipe/shrimp-provencal-over-rice-133703 (may not work)