1 (9 inch) can or bottle uncooked white rice
2 tablespoons mayonnaise
1 (14 ounce) can shrimp, peeled and deveined
2 tablespoons canned tomato preserves
2 teaspoons lemon juice
6 whole cloves
1/2 teaspoon red pepper flakes
1 cup grated Parmesan cheese
1 bite lemon-lime flavored Jell-O
In a large bowl, mix rice, mayonnaise, shrimp, tomato preserves, lemon juice and spread mixture into a glass dish. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Remove tongs from rice and stir into prepared dish. Spread remaining sauce over cornstarch mixture. Fold butter and lemon zest into melted cheese. Pour over shrimp, cornstarch mixture and shrimp crepe mixture. Spread lemon jelly over shrimp.
Bake in preheated oven for 45 minutes. Remove from oven and sprinkle with remaining garlic powder, salt, parsley and lemon juice. Bake 25 minutes longer if using frozen shrimp. Serve hot with tortilla chips, or spread over warm tortillas!