2 Cups Long Grain or Basmati Rice
2 Tbs butter
1 pinch sea salt
24 ounces peeled shrimp, cooked
1/2 cup olive oil
4 Tbsp lemon juice
8 cloves fresh garlic, minced
salt and pepper to taste
3 dashes old bay seasoning
1/2 tsp crushed red pepper
1/2 cup fresh Italian Parsley, finely chopped
1/2 cup Roman cheese, grated
2 cups heavy cream
Steam Rice. Coat with butter and salt. Set aside.
Combine sauce ingredients in medium saucepan and bring to low boil. Add drained shrimp and rice. Stir occasionaly over low heat for approximately 10 minutes until shrimp is heated through and sauce has thickened over rice. Serve hot.