1 lb. lg. shrimp
Salt
3/4 c. parboiled rice
1/2 (16 oz.) can black beans, drained or 1 c. frozen peas
1 (4 oz.) jar pimentos, drained & chopped
1 (4 oz.) can mild chopped chilies
1/4 c. minced fresh parsley
2 tbsp. light corn oil spread, melted
1/4 tsp. ground red pepper

About 40 minutes before serving:

1. Remove shells from shrimp, leaving tail on. Devein shrimp. Rinse with cold water; pat dry.

2. Preheat broiler. In 2 quart saucepan prepare rice according to package label using 1 3/4 cups water and 1/2 teaspoon salt. Stir in black beans, chilies, pimento and 3 tablespoons minced parsley; heat through.

3. Meanwhile, in a cup, mix melted oil spread, ground red peppers and 1 tablespoon parsley. Arrange shrimp, cut side down in broiler pan. Brush shrimp with oil spread. Salt. Broil shrimp 3-4 minutes. Baste with drippings. Serve on platter, pouring drippings over shrimp.