Rice with shrimps, vegetables and maize

02656 RICE with SHRIMP, vegetables and corn INGREDIENTS for 4 PEOPLE 150 g parboiled rice, 3 beautiful leaves of lettuce, 200 g of ripe tomatoes, 140 g of frozen shrimps, 85 g of canned corn, a sprig of parsley, 50 ml extra virgin olive oil, lemon, lime, a clove of garlic, 10 g of salt, fine saltwash and dry pepper, lemon, cut in half and juice spremetene filtering through a strainer, close-mesh net.

Wash the lime rub the Peel with a steel wool under running water.

Grate it, by dropping the zest in a small bowl, combine the oil, lemon juice, salt and pepper.

Emulsify the sauce slamming her with a small whisk or a fork.

Peel the garlic, and crushing of the juice to the sauce.

Cover with foil and keep in the refrigerator until ready to serve.

Bring to a boil 1, 5 l of water and add salt with coarse salt.

Pour the rice, stir and cook for 11 minutes or the time indicated on the package.

Drain it al dente, transfer it in a wide Bowl and sprinkling it with half of the seasoning mixture, stir.

Wash under running water jet the lettuce leaves and dry them with kitchen paper tamponandole.

Cut them into strips of a cm with scissors or a sharp knife.

Drain the corn from storage liquid using a colander.

Scalded tomatoes in boiling water for 30 seconds, Peel, remove the seeds and the water and cut the pulp of a cm dice.

Bring to a boil 500 ml of water in a pan and plunge the still frozen shrimp, Cook for 2 minutes and drain them with a slotted spoon.

Wash and dry parsley with a paper towel.

Place in rice bowl shrimp, lettuce, tomatoes and corn and stir with a wooden spoon.

Spread the rice salad into cups and garnish with parsley leaves.

Sprayed with the remaining sauce and serve.