Easy and delicious, it takes less than 30 minutes to get this saucy skillet dish on the table. The heat comes from chili powder, garlic and picante sauce cooled off with a burst of vibrant lime juice.
Place the shrimp in a shallow nonmetallic dish. Toss the shrimp with the lime juice to coat.
Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook until it's tender. Add the tomatoes, picante sauce and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.