Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice

Peel and de-vein your shrimp leaving tails in tact.

Chop all vegetables. In a non- reactive bowl - marinate everything above in fridge for 2 hours.

Sauté everthing for 8 to 10 minutes sealed.

Be sure to reserve your pan juices to spoon over your rice. For me - it was the best part of the meal!

Serve over rice and garnish with fresh parsley and a lemon wedge. Enjoy!