3/4 Cup rice
1-1/2 Cups boiling, salted water
1 Tbsp Parsley, chopped
1 tsp grated Lemon Peel
Kosher Salt, freshly-ground White Peppercorns
1/4 Cup unsalted butter
3 cloves Garlic, peeled and crushed
1/2 lemon, thinly sliced
1/2 tsp Oregano
1 Bay Leaf
2 Pequin Chiles
3/4 lb large, raw shrimp, still in their shells
Combine rice and water in a 2 quart, heavy saucepan and bring to a boil. Boil 1 minute, and reduce heat to medium low; allow rice to simmer, covered, 15 – 20 minutes, or until tender. Remove from heat, and stir in parsley, lemon peel, salt and pepper to taste. Set pan aside, but keep covered.
Meanwhile, in a heavy dutch oven or skillet, combine butter, garlic, lemon slices, oregano, bay leaf, pequin peppers, 1/2 tsp salt, and the shrimp. Bring mixture to boil over medium-high heat; butter will melt and the spices and shrimp will cook. Stir frequently, until shrimp turn pink and are just cooked through, about 5 min. If golden butter starts to turn brown, reduce heat to medium.
Divide rice among two plates. Top each serving with half the sauteed shrimp. Spoon garlicky-pepper-butter sauce over the shrimp and rice. Serve immediately.
Makes 2 servings.