Cook the rice

• Rinse the rice until the water runs clear.
• Simmer the rice in salted water until tender, then keep warm.

Dredge the shrimp

• Pat the shrimp dry and season with salt.
• Toss the shrimp in the flour to coat lightly, shaking off the excess.

Sear the shrimp

• Heat the olive oil in a frying pan over medium-high heat.
• Sear the shrimp until golden and just cooked through, then set aside.

Build the ponzu piccata sauce

• Lower the heat, add the garlic and capers and cook briefly until fragrant.
• Pour in the ponzu and lemon juice, scraping up the browned bits.
• Off the heat, swirl in the cold butter until glossy, then return the shrimp to the pan.

Serve

• Spoon the shrimp and sauce over the rice.
• Finish with chopped parsley and lemon slices.