Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        broccoli florets
   2      cups          cooked rice -- (3/4 cup raw)
     1/4  cup           sliced scallions
     1/3  cup           citrus-cumin vinaigrette
     1/4  teaspoon      salt
   2      tablespoons   minced jalapeno pepper
   1      pound         shrimp; shelled -- cleaned and
                        red tip lettuce
   2                    navel oranges -- peeled and
          in             -- ¥
          1/4" rounds   

Preparation:

Blanch broccoli florets in boiling water for 2 minutes. Drain in a colander and rinse with cold water to stop cooking and set color. Refrigerate. Combine rice, scallions, vinaigrette, salt and jalapeno in bowl. Toss gently. Mix in shrimp. Cover and refrigerate 1 hour. Line a shallow serving dish with lettuce leaves. Overlap orange slices around edge. Pile shrimp mixture in center. Arrange broccoli on top. Pass additional vinaigrette if desired.