BASIL SHRIMP AND RICE

1/4 cup butter
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped garlic (about 12 cloves)
2 medium red bell pepper, julienned
3/4 pound zucchini, cut in half lengthwise
1 large onion, chopped
6 cups cooked rice
1/3 cup chopped fresh basil (or 2 teaspoons dried basil)
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
grated Parmesan cheese (for topping)
fresh basil leaves (for garnish)

Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.

Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender.

Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.

Servings: 6
Source: USA Rice Federation