INGREDIENTS

32 oz. (4 cups) Water  
1 tsp.  Salt  
3 tsp.  Tomato Paste  
14 oz. (2 cups) Long Grain Rice  
2 oz. (1/3 cup) Olive Oil  
6 oz. (1½ cups) Chopped Green Bell Peppers  
4 oz. (1 1/3 cups) Chopped Red Bell Peppers  
3 oz. (½ cup) Chopped Piquillo Peppers  
2.5 oz. (1 cup) Sliced Green Onions  
1.5 oz. (4 Tbsp.) Sherry Vinegar  
3 Tbsp. (3 cloves) Minced Garlic  
18 oz. (2 cups) Boiled or Grilled Large Shrimp , shelled and de-veined 
 Salt and Pepper to taste  

DIRECTIONS

1.) Bring water and salt to a boil in a large saucepan. Add tomato paste, rice, and 1 tablespoon oil. Bring to a boil, then lower to a simmer. Cover and allow to cook for 20 minutes or until all liquid is absorbed. Transfer to a large bowl and refrigerate to cool.

2.) Combine the peppers and onions with the cooled rice.

3.) Whisk remaining olive oil, vinegar and garlic. Drizzle over the rice mixture and toss with the shrimp. Season to taste with salt and pepper.