Herb Rice Salad with Shrimp

Peel and chop the onion. Heat 2 tablespoons of the oil in a pot. Add the onion and cook until translucent. Stir in the rice. Add water and salt, cover and simmer for 20 minutes. Rinse the herbs, shake dry and finely chop. Thinly slice the chives. In a bowl, stir the lemon juice with the sherry and sugar, and season with salt and pepper to taste. Stir in the remaining dill oil. 

Drain and cool the rice. Stir the herbs and lemon dressing into the rice. Allow to stand for 10 minutes. Rinse the shrimp and pat dry. Heat the oil in a skillet. Add the shrimp and cook until pink, about 3 minutes per side. Serve the rice with the shrimp on top.