In a small bowl combine the lemon juice, zest, parsley, garlic, jalapeño, and ½ teaspoon salt.
In a large skillet, heat the olive oil over medium high heat. Add the shrimp, season with salt and pepper, and sauté for about 4 minutes until they are pink and cooked through. Add half of the lemon sauce and toss to combine well.
Place the hot rice in a shallow serving bowl and spoon the shrimp over the rice. Pour over the rest of the sauce and serve hot.