Preheat oven to 375°F (190°C). Lightly grease a rectangular white ceramic baking dish. Spread the cooked white long-grain rice evenly across the bottom, pressing gently to form a thick foundation.

In a skillet over medium-low heat, melt half the butter. Sauté the minced garlic for 60-90 seconds until fragrant. Whisk in the chicken broth and lemon juice. Simmer for 2 minutes, then whisk in the remaining butter until emulsified into a glossy sauce. Pour two-thirds of this sauce evenly over the rice.

Wipe the skillet and heat the olive oil over medium-high heat. Pat the shrimp dry and season with Kosher salt. Sear in a single layer for 1 minute until golden edges form. Flip and sear for 30 seconds until they curl into C-shapes. Remove from heat immediately.

Arrange the seared shrimp in an even layer over the soaked rice in the ceramic dish. Drizzle the remaining one-third of the garlic butter sauce over the shrimp.

Bake uncovered for 8 to 10 minutes until the edges bubble and the shrimp are fully opaque. Remove from the oven, uniformly speckle with chopped fresh parsley, and lightly dust with coarse black pepper. Serve immediately.