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Heat The Broth In A 2-Quart Saucepan Over High Heat To A Boil. Stir In The Rice. Reduce The Heat To Low. Cover And Cook For 20 Minutes. Heat The Oil In A 10-Inch Skillet Over Medium-High Heat. Add The Shrimp And Garlic. Cook And Stir For 5 Minutes Or Until The Shrimp Turn Pink. Divide The Shrimp Among 4 Serving Bowls. Stir The Juice Into The Rice Mixture And Pour Over The Shrimp. Top With The Green Onions.
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