In a medium saucepan, combine the basmati rice, 2 cups of water, saffron threads, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is fluffy and water is absorbed. Set aside.

Cook the Lardons

In a large skillet, cook the lardons over medium heat until crispy. Remove and set aside, leaving the rendered fat in the skillet.

Sauté the Garlic

In the same skillet, add olive oil and heat over medium heat. Add sliced garlic and sauté until fragrant and golden, about 1-2 minutes.

Cook the Shrimp

Add the shrimp to the skillet and cook for about 3-4 minutes until they turn pink and opaque. Stir in the lemon juice, diced tomatoes, and season with salt and black pepper.

Combine and Serve

Fold in the crispy lardons and serve the shrimp mixture over a bed of saffron tomato basmati rice. Garnish with chopped parsley.