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Yield: Makes 8 servings.
• 3 tablespoons fresh lemon or lime juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh dill
• 1/2 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 1/2 pounds medium-size raw shrimp, cooked, peeled, deveined, and cut in half lengthwise
• 3 cups cooked rice, cooled
• Lettuce leaves for garnish
• Hard-cooked eggs, cut into wedges for garnish
• Fresh dill for garnish
Combine lemon juice, oil, dill, garlic, salt and pepper in small bowl.
Pour over shrimp.
Cover and chill 2 to 3 hours.
Combine shrimp mixture and rice.
Serve on lettuce leaves; garnish with egg wedges and dill.
Total Fat 6g
Total Carbohydrate 18g
USA Rice Federation (www.usarice.com)
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