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.