MATERIALS:

1 pound SHRIMP

1 cup water

1 cup olive oil

1 / 2 tablespoon lemon juice

1 cup rice

3-4 onions

1 cup corn

1 tablespoon dried mint


RECIPE

Wash the SHRIMP and remove the heads and shells, leaving in place the tails.

Cook for 8 minutes in water with oil until they blush.

Drain and keep the broth.

Put in a pan some oil, add onion and cook, corn, rice and mint.

When cooked, add the juice from the shrimp.

Allow the rice to swell.

Serve rice with shrimp next.