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Cook rice according to directions, set aside, keep warm.
Combine salt, paprika, thyme, pepper, and cayenne in a bowl. Add shrimp and toss to coat. Saute shrimp and ham in 1 tbsp olive oil on medium-high heat approx. 4 minutes, until shrimp are cooked. Transfer to bowl, set aside, keep warm.
Return pan to heat, saute green pepper and garlic in remaining 1 tbsp olive oil over medium-high heat until peppers begin to soften (approx. 2 minutes). Stir in tomatoes and rice, cook 3-4 minutes. Add shrimp and ham, combine and warm through. Stir in scallions and Tabasco sauce. Serve.
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