Salad with basmati and shrimp

1. Wash and peel the shrimp, put it in a bowl.
2. Rub the green part of the lime peel, chop the cilantro and mix everything with olive oil. Put the resulting mixture in the refrigerator.
3. Pour the squeezed lime juice over the shrimp, add salt and ground black pepper. Mix it up.
4. Cover the bowl with cling film and marinate the shrimp for at least 2 hours, preferably all night.
5. Pour the rice into a sieve and rinse it well with running water until it flows clear.
6. Pour the rice into a saucepan, pour the broth.
7. Add salt and cumin seeds, then stir and cover the pan with a lid.
8. Cook over medium heat until the basmati absorbs all the moisture (about 10 minutes). Rice should be completely ready, but should not fall apart, become too soft. Don't overcook it. Let the finished rice cool down.
9. While the rice is cooking, remove the shrimp from the marinade. Cut half of the shrimp into several pieces.
10. Cook the second half of the shrimp for two minutes for a couple of whole.
11. Add a mixture of olive oil, lime zest and chopped cilantro to the rice.
12. Lay out the shrimp, mix everything, sprinkle with ground black pepper.

Immediately serve the salad to the table.

Bon appetit!