Grilled Shrimp with Lemon-Pesto Rice

The cooked pesto makes this dish simple, but you can use a homemade one if you have some on hand. Cooking time: 40 minutes.
Preheat the grill to medium heat (you can hold your hand 1-2 inches above the grill level for only 4-5 seconds) or set the grill to high heat and position the grill 6 inches below the heating element.In a 2-3-liter saucepan, bring 2 1/2 cups of water to a boil. Add the rice and 1/2 teaspoon of salt. Cover, reduce heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off the heat and let stand for 5 minutes. Add the pesto and 1 1/2 teaspoons of lemon zest.Meanwhile, in a medium bowl, combine the prawns with the butter, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and pepper.Grill the prawns, turning once, until tender, about 3 minutes on each side, or bake on a baking sheet for a total of about 4 minutes (no turning required).Serve the shrimp on top of the rice and sprinkle with tomatoes.Note: A nutritional analysis is provided for each serving.