Rinse the rice under cold water until the water runs clear.

In a deep skillet, melt butter over medium heat and sauté garlic for 1-2 minutes.

Add the rice and sauté for another 1-2 minutes.

Add chicken broth and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

Add the shrimp on top of the rice, cover, and cook for an additional 5 minutes.

Remove from heat and let it rest, covered, for 5 minutes. Season with salt and pepper to taste and serve.