1/4 cup butter
1 1/2 lbs large shrimp, peeled and deveined
1/4 cup finely chopped garlic (about 12 cloves)
2 medium-size red bell peppers, julienned
3/4 lb zucchini, cut in half lengthwise
1 large onion, chopped
6 cups cooked rice
1/3 cup chopped fresh basil
2 tsp dried basil leaves
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
Fresh grated Parmesan cheese, to taste
Fresh basil leaves, for garnish

1. Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.

2. Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.

Servings: 6