|1 bunch||Broccoli, ends trimmed and rinsed|
|2 Tbsp||Olive Oil, divided|
|1× 6.6 oz box||Near East Rice Pilaf|
|2 cloves||Garlic, minced|
|1 lb||Shrimp, cleaned and deveined*|
|½||Lemon, juice and zest|
|Handful Basil, chopped|
|Handful Toasted Almond Slices|
Fill large pot with water, add salt, bring to boil and add broccoli. Cook until fork tender and drain. Meanwhile, in medium saucepan, bring 1 3/4 cups water and 1 tbsp olive oil to a boil. Add in rice and contents of pilaf pkg. Cover and reduce to simmer for 20 minutes. Keep covered when done. In skillet, heat olive oil and butter and add garlic. Saute for 2 minutes. Add shrimp and toss until pink on both sides. Add drained broccoli and mix. Take off heat and add lemon juice, zest and basil, stir. Add pilaf to a big bowl and top with shrimp/broccoli. Add toasted almonds on top.
Helpful Tips:* You can also use cooked shrimp, just toss lightly to heat (but not cook) with other ingredients.