SUMMER SHRIMP AND RICE SALAD

SUMMER SHRIMP AND RICE SALAD image

Yield 3-5

Number Of Ingredients 14

1 1/2 C short grain brown rice
2 1/2 c cold water
Dash of salt
3/4 lb large shrimp
2 tbs extra-virgin olive oil
1 16oz can garbanzo beans (drained)
3/4 cup halved cherry or pear tomatoes
3/4 cup cucumber, seeded, peeled, coarsely chopped
2 tbs lemon juice
1 tbs lemon zest (cut with a pairing knife and sliced into slivers)
1 1/2 tsp coarse salt
1/2 tsp fresh ground pepper
2 tsp fresh thyme(leaves only -- unchopped)
1 tsp fresh oregano(leaves only -- unchopped)

Steps:

In a saucepan, combine the brown rice with the cold water, salt, and bring to a boil. Reduce heat to very low and cover. Let simmer for about half an hour until a grain is tender but retains a nut-like bite on the tip of your teeth. Drain rice of any excess water and transfer to a medium bowl. Drizzle 1 tbs of the oil over the rice and mix it to coat the grains. Allow to cool thoroughly while you prepare the other ingredients. Cut each shrimp down the back, removing the vein, but leave shells on. Cook in simmering water until just pink and transfer to a bowl of ice water. When shrimp are cool, peel them and set aside, sprinkled with a tsp of the lemon juice and a pinch of the coarse salt and pepper. Make sure the rice is cool, and add to it the garbanzo beans, tomato and cucumber. In a small bowl, combine the rest of the lemon juice with the herbs and zest. Mix in the oil, salt and pepper. Add the shrimp to the rest of the ingredients and drizzle the dressing over all. Combine thoroughly and season to taste. Serve at once, or refrigerate up to two days.