1-1/2 pounds large shrimp, shelled and deveined
1 pound mushrooms, sliced
2 garlic cloves, minced
3 medium-sized tomatoes, diced
2 tablespoons lemon juice
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped parsley
3 cups hot cooked rice
In 12-inch skillet over medium heat, in 2 tablespoons hot oil, cook shrimp, stirring frequently, until shrimp turn pink, about 3 minutes; set aside.
In same skillet, in 1 more tablespoon hot oil, add mushrooms and garlic; cook until mushrooms are tender, about 3 minutes, stirring occasionally. Add tomatoes, lemon juice, salt, and pepper; cook 3 minutes more. Return shrimp to skillet; heat through. Sprikle with parsley. Serve with rice.
Makes 6 servings.