Instructions: Bring 3 quarts of salted water to a boil in a large pot. Add rice, and cook until al dente, about 16 minutes. Drain rice, and rinse under cold running water. Set aside to drain thoroughly.

Transfer rice to a large bowl. Stir in lemon zest and juice.

Heat 1 tablespoon olive oil in a large skillet over high heat. Add shrimp and garlic and saute until shrimp are cooked, 1 to 2 minutes. Remove from heat, and drain.

Add shrimp to rice with remaining 1/2 cup plus 3 tablespoons olive oil. Stir in celery, parsley, basil, and olives. Season with salt and pepper. Chill until ready to serve.

This recipe yields 8 servings.

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