Lemon Garlic Shrimp

• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons canola oil
• 2 tablespoons lemon juice
• 4 teaspoons reduced-sodium soy sauce
• 1 teaspoon ground ginger
• 3/4 pound uncooked large shrimp, peeled and deveined
• 1 package (6 ounces) long grain and wild rice mix

1. In a large bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade.
2. Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp.
3. In a large skillet, saute shrimp in reserved marinade for 3-4 minutes or until shrimp turn pink. Serve shrimp with remaining rice.

onion, garlic, canola oil, lemon juice, soy sauce, ground ginger, shrimp, long grain

Taken from www.tasteofhome.com/recipes/lemon-garlic-shrimp/ (may not work)