Chop the onion and green pepper.

Mince the garlic.

Sauté the onion, green pepper, and garlic in margarine until tender-crisp.

Add the peeled, deveined, raw shrimp and continue cooking for 3 minutes.

Stir in the cream of mushroom soup, cooked rice, chopped parsley, lemon juice, salt, black pepper, and red pepper.

Soak the white bread in milk.

Add the soaked bread to the mixture and mix well.

Spoon the mixture into a buttered, shallow 2-quart casserole dish.

Sprinkle with paprika.

Bake at 350°F (175°C) for 30 minutes.