Rice And Shrimp Salad

• 1 1/2 cups Short grain rice
• 2 cups Halved cherry tomatoes
• 4 cups Arugula
• 1 Lemon
• 1/4 cup EV Olive oil
• Salt and pepper to taste
• 1 pound 26-30 size shrimp fully cooked frozen (cleaned and peeled)

1. Fill a large pot with water (like your cooking pasta) and add a generous amount of salt. Bring it to a boil and add rice cook 7-10 minutes until al dente. Drain in a colander.
2. Place the well drained hot rice into a large bowl pour about a 1/3 of the oil on and fluff to coat. While the rice is still hot add the frozen shrimp. use the heat of the rice to thaw shrimp and cool rice.
3. When shrimp are thawed add tomatoes and arugula. Stir then add the remaining oil, lemon juice, and 1/2 teaspoon kosher salt and a few grinds fresh pepper. Mix well then adjust seasoning, oil, and juice to taste.

short grain rice, tomatoes, arugula, lemon, olive oil, salt

Taken from food52.com/recipes/81224-rice-and-shrimp-salad (may not work)