In a small bowl combine the lemon juice, zest, parsley, garlic, jalapeño, and ½ teaspoon salt.
In a large skillet, heat the olive oil over medium high heat. Add the shrimp, season with salt and pepper, and sauté for about 4 minutes until they are pink and cooked through. Add half of the lemon sauce and toss to combine well.
Place the hot rice in a shallow serving bowl and spoon the shrimp over the rice. Pour over the rest of the sauce and serve hot.
Notes
When you are using olive oil in an uncooked preparation the flavor matters a lot more, since you will really be able to taste it, and it won’t be muted by cooking it with other flavorings. And when it is used in quantity, as it is in this recipe, the flavor matters even more.