Fried Shrimp with Rice and Garden Vegetables
1 zucchini (sliced), 1/2 lb asparagus (cut into 1″ pieces), 1 scallion (sliced), 1/4 c olive oil, 1/2 lemon, salt & pepper to taste.
Marinate vegetables with oil, lemon, salt & pepper. Make sure everything is fully coated. Wrap in aluminum foil and place on cookie sheet in oven. Bake at 350 degrees for 1/2 hour.
4 TBS butter, 1/2 clove garlic (crushed), 12 shrimp (deveined), salt & pepper to taste, 1/2 tsp parsley.
Melt butter in saucepan, saute garlic, add the rest of the ingredients, cook until shrimp turns pink.
Remove vegetables from oven and pour the shrimp mixture on top. Close back up. Shut off oven and leave in oven for about 20 minutes while rice is cooking.
Cook rice according to package directions.
When rice is finished, pour the shrimp mixture over it. Mix well and serve.
Cooking time approximately 45 minutes. Serves 2