Roasted Shrimp with Peppers and Lemon

Copied from Real Simple's website

Ingredients:
-1 cup long-grain white rice
-1 red bell pepper, thinly sliced
-1 lemon, thinly sliced
-6 sprigs fresh thyme
-4 scallions, halved lengthwise and sliced into 1-inch pieces
-1/4 teaspoon crushed red pepper
-2 tablespoons olive oil
-kosher salt and black pepper
-1 pound frozen large peeled and deveined shrimp, thawed
-1/2 teaspoon paprika

Directions:
1) Heat oven to 450° F. Cook the rice according to the package directions.
2) Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper. Spread on a rimmed baking sheet (reserving the bowl).
3) Add the shrimp to the bowl and toss with the paprika, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the shrimp in the bell peppers on the baking sheet. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.

Serves 4

Nutritional Information
Per Serving
Calories 392
Fat 9g
Saturated Fat 2g
Cholesterol 172mg
Sodium 534mg
Protein 28g
Carbohydrate 48g
Fiber 3g

Weight Watchers Points: 8