Rice salad with shrimp

Ingredients for 4 servings:

• 250g basmati
• 100 g peas, frozen
• 200 g shrimp
• 1 bunch of dill
• 2 cloves garlic
• 2 tbsp oil (olive oil)
• Salt
• pepper
• Aromat
• lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Cook the rice until al dente, drain well, and set aside. Cook the peas in hot, salted water until al dente, then drain. Combine the rice and peas in a bowl and stir in the rinsed shrimp. Mix the oil, pepper, salt, flavorings, and crushed garlic cloves with lemon juice and a little water to make a marinade. Wash and finely chop the dill (save one stalk for decoration), then mix the dill and marinade with the rice salad. Transfer everything to a nice glass bowl and garnish with the remaining dill on top. Chill.