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

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.