1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons butter or margarine
2 tablespoons vegetable oil
16 large raw shrimp, peeled and de-veined
2 tablespoons snipped fresh cilantro
Cook and stir onion and garlic in butter and oil in a 10-inch skillet until tender. Add shrimp, and cook for 1 minute. Turn shrimp. Cook until pink, about 2 minutes longer, making sure not to overcook.
Serve shrimp over rice. Pour pan juices over shrimp; garnish with lemon slices.