Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons butter or margarine
• 2 tablespoons vegetable oil
• 16 large raw shrimp, peeled and de-veined
• 2 tablespoons snipped fresh cilantro
• Lemon slices

Instructions

1. Cook and stir onion and garlic in butter and oil in a 10-inch skillet until tender. Add shrimp, and cook for 1 minute.
2. Turn shrimp. Cook until pink, about 2 minutes longer, making sure not to overcook.
3. Serve shrimp over rice. Pour pan juices over shrimp; garnish with lemon slices.