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

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.

Dressing:

1 c tomato juice
1/2 t minced garlic
1/3 c extra virgin olive oil
1/2 fresh lemon

Combine all ingredients in bowl and drizzle over salad ingredients. Serve cold.