Servings: 4

• Kosher salt • Kosher salt
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• Good olive oil • Good olive oil
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• Short-grainBrown rice - I used the 2 cups of dry • Short-grainBrown rice - I used the 2 cups of dry
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• 1/2 cup freshly squeezed lemon juice (3 lemons) • ½ cup freshly squeezed lemon juice (3 lemons)
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• Freshly ground black pepper • Freshly ground black pepper
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• 2 pounds (16 to 18 count) shrimp, peeled and deveined • 2 pounds (16 to 18 count) shrimp, peeled and deveined
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• 1 cup minced scallions, white and green parts • 1 cup minced scallions, white and green parts
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• 1 cup chopped fresh dill • 1 cup chopped fresh dill
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• 1 cup chopped fresh flat-leaf parsley • 1 cup chopped fresh flat-leaf parsley
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• 1 hothouse cucumber, unpeeled, seeded, and medium-diced • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
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• 1/2 cup small-diced red onion • ½ cup small-diced red onion
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• 3/4 pound good feta cheese, large diced • ¾ pound good feta cheese, large diced

Preheat the oven to 400 degrees F.
Cook rice according to directions.
Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot rice and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the rice and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.