Indulge your senses with the perfect blend of garlic, lemon, white wine and succulent shrimp with herbs. Serve over rice that's provided. This is the perfect weeknight dinner recipe that takes only minutes to prepare. Stovetop – 15-20 minutes if thawed.
 
Preparation:  Thaw completely. If frozen or partially frozen, defrost slightly in microwave. 
 
Cooking instructions:  Spray skillet with non-stick coating and heat over medium-high heat. Swirl bag of shrimp then empty content to skillet. Stir and cook 2 minutes. Using a slotted spoon, remove shrimp from skillet before it’s cooked through. Add sauce to the same skillet and bring to a boil. Reduce heat to simmer for 5-6 minutes. Add shrimp back to skillet and cook an additional 3-4 minutes or until shrimp are pink and curled. Meanwhile, place rice in microwaveable container, add 1 tablespoon water. Cover and microwave for 1 minute or until hot. Serve shrimp and sauce over cooked rice. Cooking and thaw times may vary.
 
Suggested Sides:  Baked Asparagus with Balsamic Butter Sauce