Pan-seared shrimps with lime and coconut milk rice

1. In a large saucepan, sauté the rice in 2 tablespoons of oil until translucent. Pour the stock and cook over medium heat until the liquid is absorbed. Add the coconut milk gradually, stirring constantly. Add salt and pepper and mix well. Keep warm.

2. During the cooking, wash and dry the lemons, rosemary and lemon thyme. Slice the lemons and thin out the herbs. In a skillet, sauté the shrimps and previous ingredients for 5 minutes over high heat in the rest of sunflower oil and the sesame. Season.

3. Divide the rice in 6 plates and top with the shrimp preparation.