How to Make It
In a medium saucepan, combine the rice with the water and 1 1/2 teaspoons of salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes.
Meanwhile, in a small bowl, whisk the lemon juice with the vinegar and mustard. Whisk in the olive oil and season with salt and pepper. When the rice is done, fluff it with a fork, transfer to a large bowl and gently fold in the vinaigrette. Let cool, then add the celery, onion, parsley and tarragon.
In a large skillet, heat the olive oil with the garlic, crushed red pepper and paprika. Cook over moderate heat, stirring, until fragrant and sizzling. Add the shrimp and lemon juice and cook over high heat, stirring occasionally, until bright pink, about 3 minutes. Season the shrimp with salt and pepper.
Stir the rice salad and mound it in the center of 6 plates or a large platter. Arrange the shrimp on top and drizzle with the shrimp juices. Serve warm or at room temperature.