1-LB. UNCOOKED  SHRIMP, PEELED AND DEVEINED, 2-3 GARLIC CLOVES, MINCED, 1/4C. BUTTER, 3 TBLSP. LEMON JUICE, 1 POT OF COOKED RICE, IN A LARGE SKILLET, SAUTE' SHRIMP AND GARLIC IN BUTTER FOR 5 MINUTES OR TILL THEY TURN PINK, ADD THE LEMON JUICE; HEAT THROUGH, SERVE OVER RICE.