Chile-Garlic Shrimp

• 1 (3 1/2-ounce) bag boil-in-bag brown rice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 pounds peeled and deveined large shrimp (about 32)
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper
• 3 large garlic cloves, sliced
• 1 bay leaf
• 1/2 cup dry white wine
• 4 (1/4-inch-thick) lemon slices
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter
• Lemon wedges (optional)

1. Cook rice according to package directions, omitting salt and fat.
2. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.

boil, salt, black pepper, shrimp, olive oil, red pepper, garlic, bay leaf, white wine, lemon slices, parsley, butter, lemon wedges

Taken from www.myrecipes.com/recipe/chile-garlic-shrimp (may not work)