Rice Salad With Shrimp And Arugula

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Los Angeles Times


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6 to 8

2 cups medium-grain rice, such as Arborio


3 tablespoons good-quality olive oil

3 tablespoons fresh lemon juice, divided

1/2 pound cooked small shrimp (about 1 1/2 cups)

1/4 cup minced red onion

1 cup diced tomato

1 tablespoon red wine vinegar

1 1/2 cups torn arugula, loosely packed

3 tablespoons toasted pine nuts

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