Roasted Shrimp With Peppers And Lemon

• 1 cup long-grain white rice
• 1 red bell pepper, thinly sliced
• 1 lemon, thinly sliced
• 6 sprigs fresh thyme
• 4 scallions, halved lengthwise and sliced into 1-inch pieces
• 1/4 teaspoon crushed red pepper
• 1 pound frozen large peeled and deveined shrimp, thawed.
• 1/2 teaspoon paprika

1. Heat oven to 450 degrees. Cook the rice according to the package directions.
2. Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper. Spread on a rimmed baking sheet (reserving the bowl).
3. Add the shrimp to the bowl and toss with the paprika, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the shrimp in the bell peppers on a baking sheet. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.

longgrain white rice, red bell pepper, lemon, thyme, scallions, red pepper, shrimp, paprika

Taken from www.epicurious.com/recipes/member/views/roasted-shrimp-with-peppers-and-lemon-50078415 (may not work)