PREPARE shrimp as needed; in a medium mixing bowl, COMBINE the six spices; ADD shrimp; STIR; COVER; SET aside.
In a large saucepan, HEAT butter and oil until butter is melted; ADD onion, garlic and jalapeno; SAUTE until onion is tender, about 5 minutes.
ADD rice and chicken broth; bring to BOIL; REDUCE heat; COVER; SIMMER for 10 minutes.
STIR in shrimp mixture; return to BOIL; REDUCE heat; COVER; SIMMER until shrimp turns pink and rice is tender, about 5 - 10 minutes.
ARRANGE rice and shrimp on serving dish; TOP with sliced green onions and fresh cilantro.
May substitute 3 measures grated fresh gingerroot for 1 measure dry ground ginger
Per Serving (excluding unknown items): 393 Calories; 11g Fat (26.3% calories from fat); 29g Protein; 41g Carbohydrate; 1g Dietary Fiber; 188mg Cholesterol; 661mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.