Shrimp and Rice Salad

• 1/2 cup long-grain rice
• 3 tablespoons olive oil
• 3/4 pound small shrimp (about 35), shelled and deveined
• 1 1/2 tablespoons fresh lime juice
• 1 large garlic clove, minced
• 1/4 cup minced fresh parsley leaves
• 1/4 teaspoon freshly grated lime zest

1. To a kettle of salted boiling water add rice, stirring, and boil 10 minutes.
2. Drain rice well in a sieve and rinse.
3. Steam rice in sieve over boiling water, covered with a paper towel and a lid, 20 minutes, or until tender.
4. In a heavy skillet heat 1 tablespoon of oil over moderately high heat until hot but not smoking and stir-fry shrimp until just cooked through, about 1 minute.
5. Remove skillet from heat and stir in lime juice and garlic.
6. In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley, zest, and salt and pepper to taste.

longgrain rice, olive oil, shrimp, lime juice, garlic, parsley, freshly grated lime zest

Taken from www.epicurious.com/recipes/food/views/shrimp-and-rice-salad-11672 (may not work)