Asian Shrimp Salad

Ingredients

• 1 cup long-grain/wild rice blend
• 1 pound medium shrimp (about 32-36 shrimp) peeled and deveined
• 1 tablespoon Bertolli^® Cooking Olive Oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 medium avocados diced
• 1/2 cup thawed frozen edamame
• 1 tablespoon sesame seeds
• 1 batch citrus vinaigrette