1 cup uncooked regular long-grain white rice
2 cups water
1 (10-oz.) pkg. frozen sweet peas in garlic sauce
1 T "The Best Hot Barbeque Sauce You'll Ever Taste"
1 cup chicken broth
1 tablespoon cornstarch
¼ teaspoons oil
½ lb. shelled deveined uncooked medium shrimp, tails removed
1 small onion, sliced
3 large garlic cloves, minced
1 (4.5-oz.) jar Sliced Mushrooms, drained

Cook rice in water as directed on package.

Meanwhile, microwave pouch of peas on HIGH for 3 to 4 minutes or until thawed. In small bowl, combine broth, barbecue sauce and cornstarch; blend well. Set aside

Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp, onion, garlic and mushrooms; cook and stir 3 minutes.

Stir cornstarch mixture until smooth. Reduce heat to medium. Add cornstarch mixture to shrimp mixture; cook and stir until sauce is bubbly and thickened. Add thawed peas; cook and stir until thoroughly heated and shrimp turn pink.

Serve over rice.

4 servings