Shrimp & Rice Casserole

1 to 1 1/2 pounds medium-size raw shrimp,
shelled and deveined
3 strips bacon, cut in 1/2 inch pieces
1 medium onion, chopped
2 cloves garlic,chopped
7 tablespoons canola or vegetable oil
2 cups long-grain white rice
1 package (10 oz.) frozen lima beans
2 large tomatoes, cut in wedges
6 tablespoons chopped fresh parsley or
3 tablespoons dry parsley
1 1/2 teaspoon salt
1 1/2 teaspoon vinegar
1/2 teaspoon liquid hot pepper seasoning (optional)
1/4 teaspoon pepper
4 cups boiling water

In a pan over medium heat, warm 5 tablespoons of oil. Add the rice and cook, stirring, until it starts to turn light gold. Set aside.

In a 5-quart pan over medium heat, add 1 tablespoon of oil and bacon, Cook bacon until limp. Stir in onion until soft. Add 1 tablespoon of oil, shrimp, garlic and cook, stirring, until shrimp turn pink.

Mix in rice and stir well. Add lima beans, tomatoes, 4 tablespoons of fresh parsley or 2 tablespoons of dry parsley, salt, vinegar, hot pepper seasoning (if desired), pepper, and boiling water. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until rice has absorbed all the liquid. Spoon mixture into a serving dish. Garnish with remaining parsley. Makes about 6 to 8 servings.