Seafood - Basque-Style Shrimp with Lemon-Basil Brown Rice

To serve 4:
2 cups water
1/2 cup fresh lemon juice
salt
1 cup whole grain brown rice
2 T fresh basil, chopped
1 T lemon zest
4 T olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 cup pine nuts (or more)
2 minced garlic cloves
2 T minced shallots
8 oz. baby portobello mushrooms, sliced
1 1/2 cup grape or cherry tomatoes
2 T capers, drained
1/2 t Spanish paprika
1/2 t kosher salt
4 sprigs fresh basil
4 lemon wedges

Bring water, lemon juice, and salt to boil in med saucepan over high heat. Stir in rice. Cover, reduce heat, and simmer 45 minutes until water absorbed. Remove from heat, cool for 10 minutes, and stir in chopped basil and zest.

In large skillet, heat 2 T oil over med-hi heat. Add shrimp, saute until pink, about 4-5 mins. Using slotted spoon, transfer to plate, cover to keep warm. To same skillet, add remaining oil, pine nuts, garlic, and shallots. Cook until browned and fragrant, 3 mins. Add mushrooms and tomatoes; continue cooking until tomatoes begin to burst with juices, abt 3 mins. Remove from heat, stir in capers, paprika, salt, shrimp. Place equal amount of rice in four shallow bowls, top each with shrimp. Garnish with basil sprigs and lemon wedges.