1/2 cup each julienned sweet red, yellow and green pepper
4 green onions, thinly sliced
1 celery rib, sliced
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon lemon-pepper seasoning
Salt and pepper to taste
Cook rice according to package directions; drain and rinse with cold water. Place in a large serving bowl; cool. Place the asparagus in a small saucepan; add a small amount of water. Bring to a boil; cook for 3 minutes. Drain and rinse with cold water.
Add the asparagus, shrimp, artichokes, snow peas, peppers, onions and celery to the rice. In a small bowl, whisk the oil, lemon juice, parsley, soy sauce, lemon-pepper, salt and pepper. Pour over shrimp mixture and toss gently. Chill until serving.