Chile-Garlic Shrimp

1 3.5oz. bag boil-in-bag brown rice
1/2 tsp. salt
1½lbs. peeled and deveined large shrimp
1½ tbsp. olive oil
1/4 tsp. crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 lemon slices
2 tbsp. chopped fresh parsley
1 tbsp. butter
Cook rice according to package directions, omitting salt and fat.

Sprinkle salt evenly over shrimp. Heat oil in a large skillet over medium heat.
Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes,
stirring frequently. Add wine and lemon to pan. Increase heat to medium-high,
and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes).
Remove from heat. Discard bay leaf and lemon. Add parsley and butter,
stirring until butter melts. Serve shrimp and sauce over rice.

Serve with lemon wedges, if desired.

4 servings