Preheat oven to 425 degrees F. Place bite size pieces of cauliflower and broccoli on a baking sheet.  Drizzle with a tablespoon of olive oil.  Bake for 15-20 minutes or until veggies are soft when pierced with a fork.

While veggies roast, prepare rice as directed on package and then begin to heat remaining oil in large skillet over medium-high. Mince garlic and set aside. Then place shrimp in skillet in one layer as best as possible and allow to cook for 1 minute.  Add garlic and stir for 1 minute.

Add lemon juice, butter and parsley; allow butter to melt by continuously stirring.  Cook and stir for 2-3 minutes, shrimp will become pink and butter will begin to thicken.  Remove shrimp with a fork or slotted spoon, leaving butter behind.

With remaining butter mixture left in skillet, add a teaspoon of water and stir to thicken mixture, cooking for 1 minute longer.

Serve shrimp over rice, drizzled with butter sauce.  Serve roasted veggies on the side, and also with fresh grapes. (Serving size: 1 cup veggies, 1/2 cup rice, 1/2 cup grapes, 4-6 shrimps)