Rice, Shrimp, and Olive Salad
Cook the rice according to package directions in salted water, drain and rinse cold. Drain well. Wash the peppers, clean, cut in half, remove seeds and cut the flesh into strips. Heat the olive oil in a pan and fry the pepper strips fry stirring 8-10 minutes. This season with salt and pepper. Drain on paper towels and let cool.
Rinse and dry the parsley, then chop the leaves. Toast the almonds and sesame seeds in a dry pan. Slice the olives. Rinse the shrimp in cold water, then pat dry.
Mix the rice, peppers, parsley, almonds, sesame seeds, olives, and shrimp in a bowl. Mix in the peanut oil and rice vinegar. Toss until well combined. Season to taste with salt and pepper.