Garlic and Lime Shrimp with Spanish Rice

This was an easy, quick , "weeknight" meal. And it was really good too.
I need some quick easy weeknight meals.... because while I do love to cook and bake, I am notorious for only doing it on weekends.
Which leads to two things 1) I don't blog as often as most of you, and .... what was the other thing?
I DON'T KNOW! It must be menopause.

Besides cooking as a hobby for me, I also belong to two book clubs and I guess on weeknights I like to come home and read. Either that or I'm just lazy.
(also trying to do training walks for the 60-mile breast cancer walk)

Oh well...

Try this, you'll like it.

Garlic and Lime Shrimp with Spanish Rice

1 1/4 lbs uncooked large shrimp, peeled and devined
2 Tbls plus 1 tsp lime juice
2 Tbls chopped garlic
1/4 tsp salt
1/2 cup sour cream
1-2 tsp hot pepper sauce
1 tsp grated lime peel
2 Tbsp olive oil
Chopped parsley or cilantro (optional)

1 pkg. spanish Rice mix, prepared per directions

Combine shrimp, 2 Tbsp lime juice, garlic and salt in a large bowl. Cover and marinate in fridge for 15 minutes.

Blend sour cream, remaining 1 tsp lime juice, hot pepper sauce and lime peel in small bowl, set aside.

Remove shrimp from marinade, discard marinade. Heat olive oil in a large nonstick skillet over me-high heat and cook for 4 minutes or until shrimp turn pink, stirring occasionally.

To serve, arrange shrimp & spanish rice on a large platter. Serve with sour cream mixture, lime wedges and sprinkle with cilantro.

(I took the picture before I added a dollop of sour cream.... )

A disclaimer too......if you read the post before this....all that alcohol is years worth of rum cakes, hot buttered rums, egg nogs, and summer time theme parties. (vodka slushes, etc). I'm feeling horribly..... drunk with guilt for having so many bottles!