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Source: FamilyTime Favorites

Rice Salad with Paprika Shrimp
An excellent meal that will impress any any shrimp lover.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 1/2 cups basmati rice
2 1/2 cups water
3 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil
freshly ground pepper
3/4 cup celery, finely diced
3/4 cup red onion, finely diced
flat leaf parsley
1 1/2 tablespoons tarragon, finely chopped
1/4 cup plus 2 tablespoons olive oil, (pure)
4 large garlic cloves, minced
3/4 to 1 teaspoons crushed red pepper
1 1/2 teaspoons sweet paprika
1 1/2 pounds medium shrimp, shelled and deveined
3 tablespoons fresh lemon juice
Salt and freshly ground pepper

Fisrt, make the rice salad: In a medium saucepan, combine the rice and the water and 1 1/2 teaspoons of salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the rice is tender (about 15 minutes).

Meanwhile, in a smallbowl, whisk the lemon juice with the vinegar and the mustard. Whisk in the olive oil and season with salt and pepper. When the rice is done, fluff it with a fork, transfer it to a large bowl and gently fold in the vinaigrette. Let cool, then add celery, onion, parsely and terragon.

Next, make the paprika shrimp: In a large skillet, heat the olive oil with the garlic, crushed red pepper and paprika. Cook over moderate heat, stirring until fragrant and sizzling. Add the shrimp and lemon juice and cook over high heat, stirring occasionally until bright pink, (about 3 minutes). Season the shrimp with salt and pepper.

Last, stir the rice salad and mound it in the center of 6 plates or a larger platter. Arrange the shrimp on top and drizzle with shrimp juices. Serve warm or at room temperature.

Ingredients 1-12 are for rice salad and 13-19 are for paprika shrimp.

* Compliment with a light, crisp Italian Pinot Grigio.

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