Whisk together the oil, lime zest and juice, thyme, garlic, salt and pepper. Thread the shrimp onto double skewers and place in a shallow dish. Pour over the marinade. Cover and chill for 1 to 2 hours.Just before serving, place the shrimp on a preheated hot grill and grill just until done through, 5 to 6 minutes, turning once. Remove the shrimp from the skewers and arrange the warm (or room temperature) shrimp on top of the prepared and chilled rice mixture.
Prepare the rice according to the directions in the chicken salad.Place the asparagus in a shallow dish. Drizzle with 1 tablespoon of the olive oil and sprinkle lightly with kosher salt. Grill on a hot grill just until crisp tender. Cool and cut on the diagonal into 1” pieces.Heat the remaining 2 tablespoons of olive oil in a small skillet and lightly sauté the garlic, thyme and jalapenos. (The garlic shouldn’t brown.) Remove and cool.
Toss the asparagus, garlic mixture, tomato, onion and parsley into the rice. Season to taste with salt and pepper.Make the dressing and toss into the rice.Chill until ready to serve. Serve topped with the shrimp.8 generous servings.