Ginger-Rice Salad With Celery Juice And Shrimp

• 3 cups cooked white rice
• 1 pound shrimp, cooked, peeled and halved
• 1 1/2 cups thinly sliced celery
• 2 tablespoons thinly sliced scallions
• 3/4 cup celery juice (see recipe)
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon salt
• Freshly ground pepper to taste
• 6 tablespoons sliced almonds
• 1 teaspoon celery seeds

1. In a large bowl, toss together the rice, shrimp, celery and scallions.
2. In another bowl, whisk together the celery juice, lemon juice, ginger, salt and pepper.
3. Set aside both bowls.
4. Heat a small, heavy-bottomed skillet over medium heat.
5. Add the almonds and cook, shaking the pan, until lightly toasted.
6. Remove the almonds from the pan.
7. Add the celery seeds and cook, shaking the pan until lightly toasted.
8. Place the celery seeds and almonds in a spice grinder or use a mortar and pestle to grind the mixture coarsely.
9. Add the celery-juice mixture to the salad and toss to coat.
10. Divide among 4 plates.
11. Sprinkle with the celery seed and almond mixture and serve immediately.

white rice, shrimp, celery, scallions, celery juice, lemon juice, ginger, salt, freshly ground pepper, almonds, celery seeds

Taken from cooking.nytimes.com/recipes/11461 (may not work)