Place the shrimp in a shallow nonmetallic dish. Toss the shrimp with the lime juice to coat.Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook until it's tender. Add the tomatoes, picante sauce and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.
1 pound medium shrimp, peeled and deveined2 tablespoons lime juice1 tablespoon vegetable oil5 cloves garlic, minced1 can whole peeled tomatoes, cut up0.5 cup Pace® Picante Sauce2 teaspoons chili powder4 cups hot cooked regular long grain white rice
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