Ingredients:

2 tablespoons shrimp boil, tied into a cheesecloth
2 pounds shrimp, cleaned, peeled, and deveined
1 cup uncooked white rice
1/2 cup onion, chopped
1/2 cup green olives, chopped
Freshly ground black pepper
1 cup mayonnaise
Paprika, for garnish
Lemon wedges, for garnish
Tomato wedges, for garnish

Cooking Recipe:

Bring 4 cups of water to a boil. Add shrimp (should be fresh catch) boil sachet. Add shrimp (should be fresh catch) and boil for 4 minutes. Drain shrimp and reserve shrimp boil water. Chop shrimp (also known as Prawns in Europe and Asia) into bite size chunks and place on paper towels to cool. In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes. Drain rice in colander and allow to cool. Add onion, olives, and pepper to rice, and stir in the mayonnaise. Add the cooled dry shrimp to the mixture and blend well. Sprinkle with paprika and garnish (sprinkle gratuitously) with lemon and tomato wedges.