Step 1

Heat the broiler with a rack positioned about 4 inches from the element. Line a rimmed baking sheet with foil. In a medium bowl, toss the shrimp, tomatoes, 2 tablespoons of oil and ½ teaspoon each salt and pepper. Distribute in an even layer on the prepared baking sheet and broil until the tomatoes are lightly charred and the shrimp are opaque, 4 to 5 minutes; set aside.

Step 2

In a large saucepan over medium-high, the remaining 1 tablespoon oil until shimmering. Add the shallots and garlic; cook, stirring occasionally, until softened, about 2 minutes. Add the rice and cook, stirring, until the grains turn opaque, 1 to 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Stir in 1¼ cups water and ½ teaspoon salt. Bring to a boil over medium-high, then reduce to low, cover and cook without stirring for 15 minutes.

Step 3

Remove the pot from the heat. Distribute the shrimp and tomatoes over the rice, leaving behind any juices, then re-cover. Let stand for 10 minutes. Stir in the lemon juice, butter and half the parsley. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining parsley.