Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter
  1 1/2         pounds  large shrimp -- peeled and deveined
     1/4           cup  finely chopped garlic (about 12 cloves)
  2       medium-sized  red bell peppers -- julienned
  3              small  zucchini -- cut in half
                        lengthwise, sliced into 1/4"  thick slices
  1              large  onion -- chopped
  6               cups  cooked rice
     1/3           cup  fresh basil -- chopped OR
  2          teaspoons  dried basil
                        basil leaves
     1/4           cup  lemon juice
     1/2      teaspoon  salt
     1/4      teaspoon  ground black pepper
                        Fresh grated Parmesan cheese
                        Fresh basil leaves

Preparation:

Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside. Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese; garnish with basil.

Nutritional Information:

464 Calories (kcal); 10g Total Fat; (20% calories from fat); 30g Protein; 61g Carbohydrate; 193mg Cholesterol; 432mg Sodium