Season the shrimp as desired. Heat the butter in a 12-inch skillet over medium-high heat. Add the shrimp and garlic. Cook for 2 minutes or until the shrimp are lightly browned, stirring occasionally.Stir the salsa verde in the skillet. Reduce the heat to low. Cook for 3 minutes or until the shrimp are cooked through. Serve the shrimp mixture with the rice.
1.5 pounds uncooked shrimp (26-30 count per pound), peeled and deveined1 tablespoon butter2 cloves garlic, minced1 jar (16 ounces) Pace® Salsa Verde6 cups hot cooked long grain white rice (from about 2 cups uncooked)
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