THIS SIMPLE, refreshing salad is ideal and is just as flavourful served at room temperature or slightly chilled. If you like, prepare it early in the day and store the salad, covered, in the refrigerator. Set it out about 30 minutes before serving. Season with additional salt and pepper, if necessary, and garnish.
To add an exotic touch, use basmati or jasmine rice.
Lemon Dressing
3/4 tsp. grated lemon zest (or
half the amount lime zest)
2 tbsps. fresh lemon juice (or 1
tbsp. lime juice)
1 tsp. Dijon mustard
1 garlic clove, crushed with a
garlic press
6 tbsps. olive oil
Salt and freshly ground pepper
1 cup long-grain white rice
1/8 tsp. ground turmeric
1 bay leaf
2 tsps. olive oil
1 lb. medium shrimp, peeled
and deveined
Salt and freshly ground pepper
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley
Finely shredded romaine
lettuce, for serving
3 plum tomatoes, seeded and
finely chopped
Lemon (lime) wedges,
for serving
METHOD
1. In a small bowl, whisk together the lemon zest and juice, the mustard and garlic. Add the oil in a slow stream, whisking until smooth and thickened. Season the mixture with salt and pepper. Set aside.
2. In a large pot of boiling salted water, cook the rice with the turmeric and bay leaf for 20 minutes, or until rice is tender. Drain, discarding the bay leaf.
3. Transfer the hot rice to a large bowl and add the lemon dressing, tossing until well mixed. Set aside.
4. In a large non-stick skillet, heat the oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook,
stirring constantly, for 3 to 5
minutes, until the shrimp is just cooked through. Add the shrimp to the rice along with the peas
and parsley. Season with salt and pepper and toss until well mixed. Let the salad come to room
temperature.
5. To serve, place the lettuce on a serving platter and spoon the shrimp and rice salad on top. Scatter the tomatoes on top of the salad and garnish with lemon wedges.
Serves 4.
