Cilantro Shrimp

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 Lemon slices

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.