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.