Cooking Directions

• Place the shrimp in a shallow nonmetallic dish. Toss the shrimp with the lime juice to coat.
• Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook until it's tender. Add the tomatoes, picante sauce and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 5 cloves garlic, minced
• 1 can whole peeled tomatoes, cut up
• 0.5 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 4 cups hot cooked regular long grain white rice