Peel and devein shrimp; reserve shells. Bring 2 cups water to boil in medium saucepot over medium-high heat. Add shrimp and reserved shells. Remove pot from heat; let sit until shrimp turn pink and opaque, about 5 min. Using slotted spoon, remove shrimp from water; set aside to cool. Remove and discard shells.
Return water to stove; bring to boil. Stir in 2 tbsp. olive oil and rice mix. Reduce heat to medium low. Cook, covered until rice absorbs water and is tender, about 25 min. Transfer rice to refrigerator to cool completely.
Meanwhile, in medium serving bowl, mix together remaining olive oil, lemon juice, onions, pimientos, olives and cilantro until combined. Stir in cooled rice and shrimp; toss to coat completely with dressing.
Recipe Fiesta Rice and Shrimp Salad, Receta Fiesta Rice and Shrimp Salad
Recipe Fiesta Rice and Shrimp Salad Puerto Rico
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