1/2 lb. raw shrimp
1/2 c. raw regular or packaged precooked rice
2 tbsp. olive or salad oil
2 tbsp. fresh, frozen, or canned lemon juice
1/2 tsp. salt
Speck cayenne pepper
Speck freshly ground black pepper
1/4 c. snipped parsley
1/2 garlic clove, mashed
1 tsp. prepared mustard

Shell; devein, cook and then refrigerate shrimp. Cook rice as label directs; drain; set aside. Combine oil, lemon juice, salt, cayenne, pepper, parsley, garlic, and mustard. Pour over shrimp. Toss with rice. Nice served with chicken or veal. Makes 4 servings.