Heat butter in a sauté pan. Add shrimp; sauté a few minutes. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink. Add salt and pepper to taste.
Place heated tamales and cooked rice on a plate. Open tamales; fold back husks, decoratively tucking the ends under the top. Divide shrimp mixture evenly over the tamales. Serve hot.Makes 4