Cilantro Shrimp & Rice

• 2 packages (8-1/2 ounces each) ready-to-serve basmati rice
• 2 tablespoons olive oil
• 2 cups frozen corn, thawed
• 2 medium zucchini, quartered and sliced
• 1 large sweet red pepper, chopped
• 1/2 teaspoon crushed red pepper flakes
• 3 garlic cloves, minced
• 1 pound peeled and deveined cooked large shrimp, tails removed
• 1/2 cup chopped fresh cilantro
• 1 tablespoon grated lime zest
• 2 tablespoons lime juice
• 3/4 teaspoon salt
• Lime wedges, optional

1. Prepare rice according to package directions.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through.
3. Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

ready, olive oil, frozen corn, zucchini, sweet red pepper, red pepper, garlic, shrimp, fresh cilantro, lime zest, lime juice, salt, lime wedges

Taken from www.tasteofhome.com/recipes/cilantro-shrimp-rice/ (may not work)