Lemon-Garlic Butter Shrimp with Broccoli

Who doesn't love a dinner that minimizes clean up.  This dish does just that.  And . . . it's delicious!

6 Tbsp butter

4 garlic cloves, minced

1 Tbsp fresh lemon juice

1/2 tsp black pepper

1/2 tsp crushed red pepper

1 1/2 tsp kosher salt, divided

1 (6 oz box long grain and wild rice mix

2 1/4 cups chicken broth

3 cups broccoli florets 

3 Tbsp olive oil

1 medium lemon, thinly sliced

Preheat your oven to 450 degrees.  Combine butter, garlic, lemon juice, black and red pepper, and 1 tsp of the salt in a small microwavable bowl.  Microwave on high until melted, about 45 seconds; set aside.

Cook rice according to package directions, substituting broth for water.  Fluff with a fork; stir in 1 Tbsp of the butter mixture.  Cover to keep warm.  

Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1/2 tsp salt on a rimmed baking sheet; spread in a single layer.  Bake in preheated oven until broccoli is crisp-tender, about 5 minutes.  

Arrange shrimp on baking sheet with broccoli.  Drizzle with remaining butter mixture.  Bake until shrimp are pink, about 5 minutes.  Serve over rice.