2 bags any Skinny Dip Rice Pearls
, or any shape
1 lb medium shrimp, peeled & deveined
3 cloves garlic, minced
2 tablespoons thinly sliced green onion
3 tablespoons lemon juice
3 tablespoons dry white wine
3 teaspoons olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
Combine lemon juice, wine and garlic in a medium bowl. Add shrimp and toss to coat. Marinate 15 minutes, stirring occasionally. Remove shrimp and save marinade for rice pearls.
Drain & rinse rice pearls and boil 1 minute. Drain well and dab with paper towels. Spoon rice pearls into the reserved marinade and let sit.
Heat oil in a large nonstick skillet over medium high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side. Transfer to a plate. Add rice pearls, pepper flakes & green onion and toss to coat.
Add shrimp and juices to the skillet and cook 2 minutes. Season with salt and pepper to taste and serve immediately.
Calories: 169.....Carbs: 4 grams.....Protein: 23 grams.....Fat: 6 grams