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Makes 8 servings
- 3 tablespoons fresh lemon or lime juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh dill
- ½ garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon ground red pepper
- 1½ pounds medium-size raw shrimp, cooked, peeled, deveined, and cut in half lengthwise
- 3 cups cooked rice, cooled
- lettuce leaves for garnish
- hard-cooked eggs, cut into wedges for garnish
- fresh dill for garnish