Shrimp and Rice Salad - long grain rice

Method

• 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.