1 cup jasmine rice1 garlic clove, grated1 cup chicken stock2 lemons, cut into wheels1 lb. shrimp, peeled and deveinedKosher saltGround black pepper2 tbsp. salted butter¼ cup chopped parsleyCook the rice. Add the garlic to the water. Fluff the rice and set aside.In a skillet, heat the stock over a medium heat. Add the lemons and simmer.Season the shrimp. Add them to the skillet for two minutes. Turn off the stove and add butter, stirring slowly until creamy.Toss in the parsley and serve immediately.