Camargue Rice Salad with Shrimps

Long grain rice: Bring water with salt and long grain rice to a boil, reduce temperature, simmer on lowest heat for about forty minutes. Drain long grain rice, cool slightly.

Sauce: Mix mustard and all ingredients up to and including garlic well in a baking bowl, season sauce. Add warm long-grain rice, mix, cool.

Just before serving, mix in bunch onions and arugula.

Shrimp: Stir lemon zest and juice with olive oil and pepper until well blended; brush shrimp with mixture. Cover and marinate in refrigerator for about thirty minutes.

Preheat stove to 60 degrees, preheat griddle.

Drain marinade, cut shrimp in half lengthwise to tail end. Heat oil in a pan until hot, reduce temperature. Roast shrimp in batches on both sides for about two minutes each, season, keep warm.

Serve: Divide rice salad evenly on plates, arrange shrimps on top.

Tip: instead of 12 giant shrimps, use 200g feta cheese, coarsely crumbled.

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