Place shrimp in shallow nonmetallic dish. Toss shrimp w/lime juice to coat.

Heat oil in 10 in skillet over med heat. Add garlic & cook until tender. Add tomatoes, picante sauce & chili powder & heat to a boil. Reduce heat to low. Cover & cook for 10 mins.

Add shrimp mixture to skillet. Cook fir 5 mins or until shrimp turn pink. Serve over rice.