Seafood Salad - cooking recipe

Ingredients

4 lg asparagus spears, steamed
4 lg shrimp, cooked and deveined
1 c cooked brown rice
4 med roma tomatoes, diced
1 c green pepper, diced
1 head boston lettuce
4 med 1-lb lobster tails, cook
4 large scallops, cooked
1 c cooked white rice
1 medium zucchini, diced
1 c yellow pepper
1/2 c scallions, sliced

Preparation

Arrange lettuce on four individual plates.
Mix rices and all vegetables except asparagus.
Arrange in mound in center of lettuce.
Use one asparagus, one shrimp, one scallop and one lobster tail per plate.
Drizzle with dressing and serve.