Bring 4 cups of water to a boil. Add shrimp boil sachet. Add shrimp and boil for 4 minutes. Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool. In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes. Drain rice in colander and allow to cool. Add onion, olives, and pepper to rice, and stir in the mayonnaise. Add the cooled dry shrimp to the mixture and blend well. Sprinkle with paprika and garnish with lemon and tomato wedges.
Recipe courtesy of Paula Deen