Garlic & Lime Shrimp Rice Bowl

Combine shrimp, 2 tablespoons lime juice, garlic and salt in large bowl. Cover and marinate in refrigerator 15 minutes.

Meanwhile, blend sour cream, remaining 1/2 tablespoon lime juice, hot pepper sauce and grated lime peel in small bowl; set aside.

Remove shrimp from marinade, discarding marinade. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 4 minutes. Toss shrimp with hot Rice Sides. Serve with sour cream mixture, lime wedges and sprinkle with cilantro.