My family seriously loves any type of seafood salad.

Ingredients

* 2 C. long-grain rice
* 1/3 C. olive oil
* 3 Tbs. lemon juice
* 1 lb. medium shrimp, shelled and deveined
* 1 bunch arugula
* 2 med. tomatoes, cut into wedges

Directions

Bring 4 C. water to a boil in a large saucepan. Add rice and 1 tsp. salt. Stir well. Reduce heat to low, cover the pan, and cook until the rice is tender. Should take 16-18 minutes. Pour the rice into a large serving bowl. In a small bowl, whisk together the oil, lemon juice and salt and pepper to taste. Stir half the dressing into the rice and cool.

Trim the tough arugula stems and discard any yellow leaves. Wash arugula. Dry and tear into bite-size pieces. Bring 2 qts. water to a boil in a medium saucepan. Add shrimp and salt to taste. Bring to a simmer and cook until shrimp are pink and just cooked through, about 2 minutes. Drain and cool under running water. Cut shrimp into bite-size pieces. Stir shrimp and arugula into the rice. Add the dressing and stir well. Garnish with tomatoes. Serve.

Serves 4.

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