Rice Salad with Rock Shrimp and Asparagus

1. 1

   Prepare an ice-water bath; set aside.

2. 2

   Bring a medium pot of water to a boil; add a large pinch of salt.

3. 3

   Blanch the asparagus until bright green and tender, about 3 minutes.

4. 4

   Immediately transfer with tongs to the ice-water bath to stop the cooking.

5. 5

   Drain well; pat dry.

6. 6

   Cut the spears on the diagonal into thin pieces; set aside.

7. 7

   Bring the rice and 1 1/2 cups water to a boil in a medium saucepan.

8. 8

   Cover, and reduce heat to medium-low.

9. 9

   Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.

10. 10

    Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking.

11. 11

    Add the shrimp; stir to coat.

12. 12

    Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes.

13. 13

    Stir the shrimp, rice, asparagus, and almonds in a large bowl.

14. 14

    Garnish with lemon zest.

* Per serving · 4 servings · Values may vary.