If shrimp are frozen, put into strainer and run cold water over them until they can separated. Drain and sprinkle with salt and pepper.
Bring water to a boil, add salt. Add rice and stir once. Cover and turn heat to low for 20 min. or until water is absorbed.
Meanwhile, melt butter in heavy skillet over high heat; add garlic and stir and cook for about 1/2 a minute. Add the shrimp and wine. Saute until shrimp loses its transparency. Serve immediately over hot cooked rice.