Garlic Butter Shrimp Rice in 20 Minutes

Instructions:

1. Mince the garlic finely and measure out the chicken broth and lemon juice.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add shrimp in a single layer and cook for 1-2 minutes per side until opaque and golden-pink.
4. Stir in the minced garlic for the final 30 seconds of cooking until fragrant. Remove shrimp from the pan and set aside on a plate.
5. In the same skillet, melt an additional tablespoon of butter.
6. Stir in the dry rice, coating every grain in the garlic butter for approximately 1 minute.
7. Pour in the chicken broth and bring to a boil.
8. Reduce heat to low, cover with a tight lid, and simmer for 15 minutes until the liquid is fully absorbed.