Shrimp and Rice Salad with Parsley

Name: Shrimp and Rice Salad with Parsley
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 2 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 1/2 pound medium shrimp, peeled and deveined; 1 cup packed fresh parsley leaves, chopped; 1 to 2 tablespoons fresh lemon juice; Coarse salt and ground pepper

The parsley adds both color and flavor to this salad.

Source: Everyday Food, March 2010

Servings

Ingredients

1 cup long-grain white rice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 pound medium shrimp, peeled and deveined
1 cup packed fresh parsley leaves, chopped
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Directions

1. Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.