Place a deep skillet over medium heat and add the olive oil and garlic. Sauté for 1 – 2 minutes and then add the rice and sauté for another 1 – 2 minutes
Next, add the broth, lemon juice, Mrs. Dash, and 1 – 2 tablespoons of the fresh chopped parsley. Stir to combine.
Place a lid on the skillet and allow to come to a boil. Once boiling, turn down to a simmer and cook for 10 minutes.
After cooking for 10 minutes, most of the broth should be absorbed. Lift the lid and sprinkle the shrimp over the surface of the rice and replace the lid and allow the skillet to continue to cook on low for 5 more minutes.
Turn off the heat and allow the dish to rest for another 5 minutes. After the 5 minutes, the shrimp should be firm and pink.
Top the skillet with the feta cheese and remaining parsley. Serve dish hot and with a side salad, enjoy!
