In a large pot, boil the rice in well salted water until tender but still al dente, about 30 minutes.

When the rice is al dente, drain it in a colander and rinse it with cold running water to stop it cooking.

Lay the rice out on a large baking sheet or other flat surface. Spread the rice out as thinly as you can. Let it cool completely.

Meanwhile, in a skillet gently sautê the garlic or shallot or spring onion, until the garlic is just beginning to brown or the shallot or spring onion has turned soft and translucent. This should in both cases take only a minute or tow. If using garlic, discard it.

Raise the heat and add the diced zucchini, tossing it from time to time and seasoning it lightly. Drizzle in a few drops of water to speed cooking and prevent browning.

When the zucchini is almost tender, add the shrimp and toss again, Continue only until the shrimp turn pink, usually just a minute or so more. Remove from the heat. Taste and adjust for seasoning.

Transfer the shrimp and zucchini, along with its cooking fat, to a bowl and set aside until needed.

Once cool, transfer the rice to a large mixing bowl.

Pour in the sautéed shrimp and zuccchini, the lemon zest, minced mint and mix.

Drizzle with olive oil and lemon juice, then mix again. Taste and adjust for seasoning, including more oil and/or lemon juice if you think it needs it.

Let the rice sit for a hour or so to let the flavors meld. Any longer than that, place in the fridge.

Serve cold or at room temperature.