Cook the rice according to the directions on the package.
In the meantime, place the shrimp, extra virgin oil, pepper and salt in a bowl and toss until the shrimp is coated well; set aside.
Heat a large sauté pan over high heat. Pour in the balsamic vinegar and cook for 2 minutes. Add the strawberries, coat with the vinegar and continue cooking for another minute. Add the shrimp and stir well to combine. Cook for about 2 minutes.
Serve the shrimp and strawberries atop the rice and garnished with chopped tarragon.