2 teaspoons lemon zest
1 teaspoon garlic powder
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon paprika
3 cups shredded crisp white rice
5 tablespoons lemon juice
2 tablespoons Worcestershire sauce
In a small bowl, mix together lemon zest, garlic powder, basil, salt, paprika, rice, lemon juice, and Worcestershire sauce. Chill in refrigerator 8 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Grease six 8-inch-square baking dishes.
Place sliced shrimp into dry pan. Crack peppers into cherry pepper rings in bottom of prepared dish. Pour lemon cream sauce over shrimp and place dish in oven.
Bake uncovered in preheated oven for about 45 minutes, changing oven with sheet every 10 to 15 minutes. Remove from oven when shrimp are golden and sauce is bubbly.