Shrimp and Rice Salad

1 cup long grain rice (can use a blend)
2 cups water
1 tablespoon Kosher salt

Bring the water and salt to a boil and add the rice. Stir and let boil for 10 – 12 minutes. Reduce heat to a simmer, cover, and cook for 15 – 20 additional minutes

½ pound 26/30 cooked, peeled shrimp
½ cup tomatoes, chopped
½ cup zucchini, chopped
1 tablespoon fresh basil, chopped
2 tablespoons red onion, fine chopped
1 tablespoon red pepper, chopped
2 tablespoons olive oil
juice of one lime
½ teaspoon cracked black pepper
¼ cup fresh spinach, chopped

Combine all of the above salad ingredients and toss with the rice (rice may be hot or cold).

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