Sear the shrimp in a little olive oil/olive oil spray and then set them aside. In the same pan make a sauce using white wine, chicken stock, lemon juice, lemon zest, slivered onion and garlic, red pepper flakes, and a two teaspoons of butter.

While John did all that I steamed the broccoli and heated up the cauliflower rice. He had made the white rice earlier. After adding the shrimp back into the sauce to heat them through we served them on top of the rice mix. The sauce went on top.

This dish turned out pretty good. The sauce was really acid and salty due to a lot of lemon and including some of the caper brine. Next time we will go a little lighter on those components.