1. Prepare instant rice according to package directions, using 1-1/2 cups water, 1/2 teaspoon salt and 2 teaspoons olive oil. After rice is done, drain off any excess liquid. Stir in vegetables with their sauce and microwave to heat through. Cover and set aside.
2. Meanwhile, heat 1 tablespoon olive oil in nonstick skillet over medium-high heat. Add shrimp and cook a minute or two, stirring constantly, then add garlic and black pepper to taste. Cook, stirring, until shrimp is pink, about 3 minutes. Stir shrimp and lemon juice into rice mixture.