Cook rice according to package directions, omitting butter. Set aside.
Bring 6 cups water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving a few tails intact for garnish; devein, if desired.
Combine rice, shrimp, crabmeat, and next 2 ingredients in a large bowl; add Fresh Herb Vinaigrette. Toss gently. Cover and chill at least 2 hours. Drizzle with lemon juice. Serve over Bibb lettuce leaves with asparagus and tomato. Garnish, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.