Use dry measuring cup to measure rice. Use a liquid measuring cup to measure stock. Rinse rice with cool water until water is clear. Drain well and set aside.

Peel and devein shrimp. Wash and pat dry. Add 1/4 tsp salt, 1/4 tsp ground black pepper and 1/4 tsp garlic powder. Mix well.

Heat 4 tbsp olive oil in a wide pan. Add shrimp in one layer. Cook 2 minutes on one side for large shrimp. Turn over and cook 2 minutes on the other side. Remove shrimp with slotted spoon and set aside. If using smaller shrimp, cook for less time. Do not overcook shrimp.

To remaining oil in pan, add chopped onions and sauté until soft. Add chopped garlic and cook for a minute. Add well drained rice and sauté for 4 minutes stirring frequently to toast rice. Add chicken stock, 3/4 tsp salt and 1/2 tsp ground black pepper. Stir and cover pot. Bring to a boil. Then turn down heat to medium low and cook for 11 minutes covered. Then, add thawed green peas, shrimp with any accumulated juices, lime juice and butter. Mix and cover. Cook 2 to 3 more minutes until rice is done. Stir in chopped cilantro. Serve with lime wedges to squeeze over dish. Indian Mint Chutney also goes well with this rice dish.