Shrimp And Rice Salad With Cilantro-Lemon Dressing

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10 cup hot water

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

1 1/2 pounds large shrimp, peeled and deveined

3/4 cup finely chopped poblano chile (about 1 medium)

1/2 cup fresh cilantro, coarsely chopped

1/4 cup fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

2 tablespoons extravirgin olive oil

4 lemon wedges

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