Mediterranean Rice Salad With Shrimp

• 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 1/4 inch dice
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh dill
• 1 clove garlic, minced
• crushed red pepper flakes (optional)

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 1/2 minutes.
8. Drain the shrimp.
9. Transfer to a work surface and chop into small pieces.
10. Toss the rice with 1/4 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.

arborio rice, lemon juice, shrimp, extra virgin olive oil, tomatoes, fennel bulb, scallions, dill, clove garlic, red pepper

Taken from www.food.com/recipe/mediterranean-rice-salad-with-shrimp-96896 (may not work)