Preparation

• Position a rack in the center of the oven, and heat the oven to 400°F.
• Put the shrimp in a medium bowl, and toss with 1 Tbs. of the oil, 3/4 tsp. salt, and a few grinds of pepper. Set aside. Put the asparagus and onion in another medium bowl, and toss with 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Transfer the asparagus and onion to a large rimmed baking sheet, reserving the bowl. Roast until the vegetables begin to soften and turn golden in places, tossing halfway through cooking, about 25 minutes total.
• Meanwhile, in a small bowl, whisk the orange juice, 1/4 cup of the oil, the vinegar, mustard, granulated garlic, and 1/4 tsp. salt. Set aside. Cook the rice according to package directions. Stir the butter, 1 tsp. salt, and a few grinds of pepper into the rice, cover, and set aside.
• Put the tomatoes in the reserved bowl, and toss with the remaining 1 Tbs. oil, 1/4 tsp. salt, and a few grinds of pepper. Remove the asparagus-onion mixture from the oven and toss. Top with the tomatoes. Spread the shrimp over the vegetable mixture in an even layer, and roast until the shrimp are pink and opaque and the tomatoes are soft and beginning to crack, about 10 minutes more.
• Remove the pan from the oven, and toss with 1/4 cup of the dressing and the chile.
• Serve the shrimp and vegetables with the rice, garnished with the basil leaves. Serve the remaining dressing on the side.