Lemon Shrimp with Parmesan Rice

Lemon Shrimp with Parmesan Rice 2 cups chicken broth 2 cups uncooked instant rice 1 pound uncooked medium shrimp, peeled and deveined 1/2 cup chopped green onions 2 tablespoons butter 2 tablespoons olive oil 2 teaspoons minced garlic 3 tablespoons lemon juice 1/4 teaspoon pepper 1/2 cup grated Parmesan cheese 2 tablespoons minced fresh parsley In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Meanwhile, in a large skillet, cook shrimp and onions in butter and oil over medium heat for 4-5 minutes. Add garlic and cook 1 minute longer or until garlic is tender and shrimp turn pink. Stir in lemon juice and pepper. Stir cheese and parsley into rice; serve with shrimp. Yield: 4 servings.