Lynn's
Cilantro
Shrimp
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons butter or margarine
2 tablespoons vegetable oil
16 large raw shrimp, peeled and de-veined
2 tablespoons snipped fresh cilantro
Lemon slices
Cook and stir onion and garlic in butter and oil in a 10-inch skillet until
tender. Add shrimp, and cook for 1 minute.
Turn shrimp. Cook until pink, about 2 minutes longer, making sure not to
overcook.
Serve shrimp over rice. Pour pan juices over shrimp; garnish with lemon slices.
In this world of misery, disease, old age, and death, there is no
other protection, refuge or help than our own practise of the truth. Others are
powerless; as we sow we reap.
- Quoted by
Warren
in 'Jainism'