• 1 lb. shrimp, shelled and deveined
• 11⁄2 cups thinly sliced yellow squash
• 11⁄2 cups thinly sliced zucchini
• 1 medium red pepper, seeded and cut into 2-inch strips
• 2 large cloves garlic, thinly sliced
• 1 tbsp. chopped fresh basil
• 1⁄4 tsp. chili powder
• 1⁄4 tsp. salt

In large bowl, combine all ingredients; toss to blend. Add 11⁄2 cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker. Spoon shrimp mixture into steamer basket. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug appliance into electric outlet. Set kitchen timer and cook for 20 minutes; test shrimp and vegetables for doneness. If necessary cook several more minutes. If desired, garnish with chopped cilantro and lemon wedges.

Makes 4 servings.