Olive oil
12 large shrimp, peeled, deveined and rinsed
2 cloves garlic, peeled and minced
1 (8.5-ounce) can quartered artichoke hearts
1/4 cup chopped fresh dill
1. In a large skillet, pour enough olive oil to cover bottom of pan and heat over medium heat.
2. Once the oil is hot, add the shrimp, garlic, artichoke hearts and dill, plus salt and pepper to taste, and saute for approximately 3 minutes, or until shrimp turns pink in color.
3. Serve over rice.
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