Garlic Shrimp Salsa Verde Rice Bowls

Steps

1. Prepare first: mince the garlic and split it into two equal halves; halve the cherry tomatoes; slice the zucchini; chop the romaine; pat the shrimp dry. Divide the olive oil into 45 g for the sauce, 15 g for the zucchini and 10 g for the shrimp. Divide the lemon juice into 30 g for the sauce and 15 g for the shrimp. Divide the salt into thirds.
2. Cook the rice: bring the brown rice and water to a boil in a small pot, cover, reduce to low and simmer 40 minutes until tender. Rest covered 5 minutes, then fluff.
3. While the rice cooks, make the salsa verde: finely chop the basil and parsley and stir them in a bowl with the capers, the lemon zest, half of the garlic, the sauce portion of olive oil, the sauce portion of lemon juice, the black pepper and one third of the salt.
4. Heat the zucchini portion of olive oil in a large skillet over medium-high heat. Add the zucchini and one third of the salt and cook 5 to 6 minutes until golden. Stir in the great northern beans and warm 2 minutes, then transfer to a plate.
5. Add the shrimp portion of olive oil to the same skillet. Add the shrimp in one layer with the remaining third of the salt and the red pepper flakes; cook 2 minutes, flip, add the remaining half of the garlic and cook 1 to 2 minutes more until the shrimp are pink and opaque (145°F/63°C). Off the heat, stir in the shrimp portion of lemon juice.
6. Toss the romaine and spinach together and divide among four bowls. Add a scoop of brown rice to each.
7. Top each bowl with the zucchini and beans, the shrimp and the cherry tomatoes. Spoon the salsa verde over everything and finish with the parmesan.