Ingredients

Directions

1. 1
   Peel thawed shrimp, leaving tail intact.If desired, the tail can be removed completely.
2. 2
   Combine shrimp in a medium bowl with herb garlic marinade and 2 cloves of minced garlic.Cover and refrigerate for at least 30 minutes.Preheat oven to 35
3. 3
   Spread pine nuts on a small cookie sheet and bake about 5 minutes or until fragrant and lightly toasted.Be careful not to burn the nuts.
4. 4
   Remove from hot pan and set aside.Bring 1 3/4 cups water to a boil, then add uncooked rice, 1 teaspoon salt and 1 tablespoon olive oil.Return to boil, reduce heat, cover and simmer 5 minutes.
5. 5
   Remove from heat, stir, cover pot and let stand for 5 minutes, then fluff with a fork.Meanwhile, in a medium bowl, combine lemon juice, remaining clove of garlic, remaining 1/4 teaspoon salt and red pepper flakes, and whisk together well.While continuously whisking, slowly drizzle 1/2 cup olive oil into the mixture, creating a vinaigrette.Preheat a grill or grill pan.Working quickly, grill shrimp for 1-2 minutes per side or until shrimp appear opaque and lightly charred.In a large serving bowl, combine warm rice with shrimp and remaining ingredients. Then add vinaigrette and toss to combine.For full flavor, serve at room temperature.