Combine rice, butter, and salt in a saucepan with a tight-fitting lid.

Boil water. Put saucepan over high heat and add 3 cups of water to the pan. Stir.

When water is bubbling robustly, fit the lid on the pan and reduce the heat to the lowest setting. Let cook for 15 minutes.

Remove from heat and let steam an additional 5 minutes.

Remove lid, fluff with fork, and stir in parsley, olive oil, and lime juice.

Cook shrimp in large skillet and set aside

While rice is boiling, heat butter and olive oil in skillet. Once melted, add flour and whisk to combine.

Add milk a little at a time and whisk until smooth.

Add mushrooms and let simmer over medium heat for 10 minutes until mushrooms are tender.

Add lemon juice, dill weed, salt, garlic powder, and black pepper.

Add shrimp back to sauce and heat through gently, stirring frequently to prevent sticking.

When rice is ready, stir together with sauce until thoroughly combined. Serve with additional salt, pepper, and dill to taste on each serving.