2 qt Water
1    Lemon,sliced
1 ts Mixed pickling spice
1 tb Olive oil
1 cn Whole tomatoes(16oz)
2 tb Snipped parsley
1 ts Salt
4 c  Cook rice or bulghur
1    Medium onion,sliced
1 1/2 ts Salt
1 pk Frozen peeled shrimp
1 c  Grated onion
3/4 c  Dry white wine
1    Bay leaf
1/4 ts Ground pepper

Heat water, onion slices, lemon, 1 1/2 teaspoons salt and the pickling
spice to boiling in Dutch oven. Add frozen shrimp. Heat to boiling. Remove
from heat. Let stand 3 minutes; drain. Remove shrimp from onion-spice
mixture; reserve shrimp.
Heat oil in 10-inch skillet. Cook and stir grated onion in hot oil until
tender. Stir in tomatoes, wine, parsley, bay leaf, 1 teaspoon salt and the
pepper. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Add
reserved shrimp; heat through. Serve over rice.