1Cook rice as directed on package.
2Meanwhile, in jar with tight-fitting lid, combine vinegar, oil, dill, salt and pepper; shake well. Pour 2 tablespoons of the dressing over hot rice; toss gently. Cover; refrigerate 1 hour or until chilled.
3In medium bowl, combine chilled rice, onions, radishes, shrimp and remaining dressing; toss to combine. On large serving platter or individual plates, arrange pea pods, spoke fashion, around outside edge of plate. Spoon rice mixture into center of pea pods.
4Just before serving, lightly squeeze fresh lemon juice over salad. If desired, garnish with fresh dill and green onions.