Arborio Rice Salad With Carole Recipe

• 3 quart water Coarse salt as needed
• 3 c. Arborio rice Grated zest of 3 lemons Juice of 4 lemons
• 3/4 c. extra-virgin extra virgin olive oil
• 1 1/2 lb rock shrimp
• 3 x garlic cloves thinly sliced
• 2 x celery stalks halved lengthwise, and cut into 1/4" pcs
• 1 c. coarsely-minced fresh flat-leaf parsley
• 1/2 c. fresh basil leaves coarsely minced
• 20 x kalamata black olives pitted, halved Freshly-grnd black pepper to taste

1. Bring 3 qts of salted water to a boil in a large pot.
2. Add in rice, and cook till al dente, about 16 min.
3. Drain rice, and rinse under cool running water.
4. Set aside to drain thoroughly.
5. Transfer rice to a large bowl.
6. Stir in lemon zest and juice.
7. Heat 1 Tbsp.
8. extra virgin olive oil in a large skillet over high heat.
9. Add in shrimp and garlic and saute/fry till shrimp are cooked, 1 to 2 min.
10. Remove from heat, and drain.
11. Add in shrimp to rice with remaining 1/2 c. plus 3 Tbsp.
12. extra virgin olive oil.
13. Stir in celery, parsley, basil, and olives.
14. Season with salt and pepper.
15. Refrigeratetill ready to serve.
16. This recipe yields 8 servings.

water, rice, extravirgin extra virgin olive oil, rock shrimp, garlic, celery, parsley, fresh basil, black olives

Taken from cookeatshare.com/recipes/arborio-rice-salad-with-carole-69286 (may not work)