Mediterranean Rice Salad With Shrimp

Light and refreshing. Needs nothing more.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄4 cups arborio rice or 1 1⁄4 cups long-grain white rice
• 1⁄4 cup fresh lemon juice
• 3⁄4 lb shrimp, shelled and deveined
• 4 -5  tablespoons extra virgin olive oil
• 4  ripe tomatoes, seeded and diced
• 1  large fennel bulb, halved,cored and cut into ¼ inch dice
• 4  scallions, thinly sliced
• 1⁄4 cup  chopped fresh dill
• 1  clove garlic, minced
•  crushed red pepper flakes (optional)

Directions

1. In a large saucepan, bring 10 cups of water to a boil.
2. Stir in 1 tblsp salt.
3. Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
4. Drain in a colander, rinse with cold water and drain again.
5. Place the rice in a large serving bowl.
6. Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
7. Add the shrimp and cook until opaque, about 1 ½ minutes.
8. Drain the shrimp.
9. Transfer to a work surface and chop into small pieces.
10. Toss the rice with ¼ cup of th e oil and the remaining 3 tblsps lemon juice.
11. Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
12. Add up to 1 tblsp more of oil.
13. Season with salt and crushed red pepper.
14. Let stand for at least 20 minutes before serving.