Boil the rice in plenty of salted water and, once drained al dente, let it cool. In the meantime, cook the diced zucchini and chopped shallot in a pan with a drizzle of oil, sauté and put aside. Then put the cold rice, zucchini and shrimp in a large bowl, mix everything together and finally add the chopped parsley and a drizzle of raw oil and serve cold.