Latin Shrimp, Rice and Corn Salad (Mf)
| Yield: | 4 Servings |
| Categories: | Seafood, Salads, Rice |
| 1 3/4 | c | Salted water |
| 1 | c | Long grain "aromatic rice", like texmati |
| 1/2 | c | Olive oil |
| 4 | tb | Fresh lime juice, (up to 6) |
| 1 | ts | Cumin powder |
| Salt | ||
| 1 | Fresh jalapeno peppers, seeded, (up to 2) finely minced | |
| 10 | oz | Frozen corn kernels, thawed |
| 1 | sm | Red and yellow bell pepper, seeded, into 1/4-inch dice |
| 1/2 | c | Pimento stuffed green spanish olives, chopped |
| 2 | Tomatoes, seeded, cut into 1/2 inch dice | |
| 12 | lg | Cooked shrimp, halved along the back |
| 1/2 | c | Packed cilantro, chopped |
| Mesclun lettuce, washed | ||
| 1/2 | c | Pitted jumbo ripe black olives, slivered |
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