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

About 40 minutes before serving: Remove shells from shrimp, leaving tail on. With knife, cut each shrimp 3/4 of the way through along center back. Spread each shrimp open. Rinse with cold water to remove vein. Pat shrimp dry with paper towels. Preheat broiler if manufacturer directs. In 2 quart saucepan, in 1 3/4 cups water and 1/2 teaspoon salt, prepare rice as label directs. Stir in black beans, chilies, pimentos, and 3 tablespoons minced parsley; heat through. Keep rice mixture warm.

Meanwhile, in cup, mix melted corn-oil spread, ground red pepper, and 1 tablespoon minced parsley. Arrange shrimp, cut-side down, in 1 layer in broiling pan. Brush shrimp with corn-oil-spread mixture; sprinkle with 1/4 teaspoon salt. Place pan in broiler at closest position to source of heat; broil shrimp 3 to 4 minutes until tender, basting shrimp with pan drippings once. To serve, arrange shrimp and rice mixture on platter; pour any drippings in broiling pan over shrimp. Makes 4 servings.