Title: Shrimp And Rice Salad
Categories: April 1994
Yield: 1 servings

1/2 c Long-grain rice
3 tb Olive oil
3/4 lb Small shrimp; (about 35),
-shelled
; and deveined
1 1/2 tb Fresh lime juice
1 lg Garlic clove; minced
1/4 c Minced fresh parsley leaves
1/4 ts Freshly grated lime zest

To a kettle of salted boiling water add rice, stirring, and boil 10
minutes. Drain rice well in a sieve and rinse. Steam rice in sieve over
boiling water, covered with a paper towel and a lid, 20 minutes, or until
tender.

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. Remove skillet from heat and stir in lime juice and garlic.

In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley,
zest, and salt and pepper to taste.

Serves 2.

Gourmet April 1994

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