Cook the rice according to the directions on the package.
Cut the tomato, cucumber, bell pepper, spinach, and parsley.
Heat olive oil in a skillet and then add the shrimp plus 1/4 tso of the dry dill and salt and pepper. Cook for 3-5 minutes until the shrimp is pink and cooked.
In a bowl, combine the shrimp, cooked rice, and chopped veggies.
Top with lemon juice, 1/4 tsp of dry dill, and feta cheese. Toss.