1. Preheat oven to 450. Combine butter, garlic, lemon juice, black and red pepper, and 1 tsp. of the salt in a small microwavable bowl. Microwave on High until melted, about 45 seconds; set aside.
2. Cook rice according to package directions, substituting broth for water. fluff with a fork; stir in 1 Tbsp. of the butter mixture. Cover to keep warm.
3. Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1/2 tsp. salt on a rimmed baking sheet; spread in a single layer. Bake in preheated oven until broccoli is crisp-tender, about 13 minutes.
4. Arrange shrimp on baking sheet with broccoli. Drizzle with remaining butter mixture. Bake at 450 until shrimp are pink, about 5 minutes. Serve with rice.
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|Serving Size: 1 Serving (912g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1279 (68%)|
|Amt Per Serving||% DV|
|Total Fat 142.1g||189 %|
|Saturated Fat 43.5g||218 %|
|Monounsaturated Fat 62.3g|
|Polyunsanturated Fat 25.1g|
|Cholesterol 563.3mg||173 %|
|Sodium 541.4mg||19 %|
|Potassium 1860mg||49 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 7.9g|
|Protein 133.3g||190 %|
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Calories per serving: 1876
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