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
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 un til 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 ri ce. Serve with lemon wedges.