Another variation on a classic dish.

Ingredients
Rice of your choice I used Minute Rice
Shrimp with the shell and tail still on.(head on at your preference) I found de-veined makes for easier shell peeling.
Half a stick of butter
Two cloves of garlic - crushed.
Salt
Pepper
Soy sauce


Thaw out shrimp while making rice. Once rice is done set off to the side. In a medium to large skillet add butter, garlic and other seasonings over medium high heat. Once things getting to bubbling add the shrimp and cook until pink and done. Plate the shrimp over the rice and enjoy. As usual make sure you plenty of napkins or paper towels handy.