1 (8 ounce) can refrigerated crescent roll dough
1 1/2 tablespoons olive oil
salt to taste
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried seasoning
1 lemon, juiced
3 fresh mushrooms
(4 ounce) fillets white shrimp
Heat oil in a large skillet over medium heat. Remove shrimp from water and place on a flat surface. Coat quickly with olive oil, brown on both sides; drain.
Heat olive oil in a small saucepan over medium heat. Saute garlic powder, rosemary, sage, black pepper, basil, crushed red pepper flakes, basil, dried seasoning, lemon juice, mushrooms and white shrimp in vegetable cooking liquid until open; remove shrimp from oil. Vacuum shrimp shells and reserve.
Stir shrimp all together into oil mixture and cook together until oil reaches desired thickness.
Reduce heat to medium heat and add shrimp and rice; cook for 3 minutes or until shrimp are opaque. Transfer shrimp to serving dishes.