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Melt 2 tablespoons of the butter in a large Dutch oven over medium. Add vegetable trinity mix; cook, stirring constantly, until vegetables are just softened, 3 to 4 minutes. Stir in rice, broth, 1 ⅓ cups water, and ½ teaspoon of the salt; bring to a boil over medium-high. Reduce heat to low. Cover and cook, undisturbed, until rice is tender and liquid has absorbed, about 15 minutes. Remove from heat; let stand, covered, 5 minutes.
While rice cooks, stir together shrimp, olive oil, garlic, and remaining 2 teaspoons salt in a large bowl until combined. Heat a large skillet over medium-high. Working in batches, add shrimp mixture to skillet. Cook until shrimp turn pink and are cooked through, 2 to 3 minutes, turning shrimp halfway through cook time. Transfer cooked shrimp to a large serving bowl, and stir in fresh lemon juice until combined.
Fluff rice using a fork. Add to bowl with shrimp. Gently stir in herbs, lemon zest, and remaining 2 tablespoons butter until combined. Season with salt to taste. Sprinkle individual servings with Old Bay and additional chopped fresh herbs. Serve with lemon wedges.