2 tablespoons vegetable oil
 2 pounds (about 48) 
   large raw shrimp, 
   peeled and deveined
 2 tablespoons minced garlic
 2 boxes (8 ounces each) 
   yellow-rice mix
 4 cups water

DRESSING
 1/2 cup vegetable oil
 1/4 cup cider vinegar 
 or fresh lime juice
 3 medium-size bell peppers 
   (any color), 
   cut in thin strips
 1 medium-size cucumber, 
   well scrubbed, 
   halved lengthwise and thinly sliced
 1 pint cherry tomatoes, halved
 1 cup loosely packed cilantro, 
   finely chopped
 1 cup thinly sliced scallions
 1/4 cup minced fresh or 
   pickled jalapeno peppers (optional)

Heat oil in a heavy 
4- to 5-quart pot. 
Add shrimp and garlic. 
Stir over medium-high
heat 2 to 3 minutes, 
until shrimp are pink. 
Remove from heat, 
cover and let stand 
1 to 2 minutes, 
until shrimp are cooked through.
Spread shrimp on
 a large plate to cool, 
then cover and refrigerate.
Add rice mix and 
water to juices in pot. 
Bring to a boil, 
reduce heat, cover and simmer
15 to 20 minutes, 
until rice is tender 
and liquid is absorbed. 
Cover and refrigerate.

Shortly before serving: 
Whisk dressing ingredients 
in a 6-quart or larger 
pot or bowl until blended. 
Add shrimp, 
rice and remaining ingredients. 
Toss to mix and coat.
Mound on serving platter.