Chile-Garlic Shrimp

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1 (3 1/2-ounce) bag boil-in-bag brown rice

1/2 teaspoon salt

1/8 teaspoon black pepper

1 1/2 pounds peeled and deveined large shrimp (about 32)

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper

3 large garlic cloves, sliced

1 bay leaf

1/2 cup dry white wine

4 (1/4-inch-thick) lemon slices

2 tablespoons chopped fresh parsley

1 tablespoon butter

Lemon wedges (optional)

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