Pre-heat oven to 350F. In an oven proof pan add oil, onions and garlic. Cook until onion is tender. Add shrimps, chili's, tomato paste, tomatoes and Gulf spice mix, cook for 3 minutes.

Add rice on top of shrimp mixture and carefully pour water on top. Bring to full boil, cover and reduce heat to low. Cook for 15-20 minutes until rice is done. If any water remains in the pan bring to a full boil uncovered allowing water to evaporate.

Place pan into oven for 15 minutes.

Place into serving platter and garnish with roasted pine nuts.