In large skillet, heat oil over medium heat. Add shrimp; sauté 2 minutes or until shrimp turn pink, stirring frequently. Using slotted spoon, remove shrimp to a bowl.

Add onion to remaining oil in pan; cook 8 minutes. Add garlic and red pepper; cook 2 minutes. Add celery, tomatoes and lemon zest; simmer 5 minutes.

Stir in rice pilaf mix, contents of Spice Sack and water; bring to a boil.

Cover; reduce heat to low. Simmer 20 to 25 minutes or until most of liquid is absorbed.

Stir in shrimp. Cover; remove from heat. Let stand 5 minutes. Sprinkle with parsley. Serve immediately.