Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cooked instant rice
  1              pound  medium shrimp -- shelled and
                        -- deveined
  2        tablespoons  margarine or butter
  1           teaspoon  paprika
     1/2      teaspoon  salt
     1/4      teaspoon  ground red pepper -- (cayenne)
  2        tablespoons  lemon juice
                        lemon wedges

Preparation:

Cook rice according to package directions, but omit salt and margarine. While rice is cooking, spray large nonstick skillet with nonstick cooking spray. Heat over medium0high heat until hot. Add shrimp; cook 2 to 5 minutes or until shrimp turn pink, stirring frequently. Reduce heat to medium-low. Add margarine, paprika, salt and ground red pepper; cook and stir to melt margarine and coat shrimp completely. Add lemon juice; stir to blend thoroughly. To serve, arrange cooked rice on serving platter. Spoon shrimp mixture over rice. Serve with lemon wedges.

Nutritional Information:

205 Calories (kcal); 2g Total Fat; (9% calories from fat); 25g Protein; 19g Carbohydrate; 173mg Cholesterol; 437mg Sodium