Recipe - Latin Shrimp Rice And Corn Salad (Mf)

1 Three fourths cup Salted water
1 cup Long grain "aromatic rice",
like texmati
One half cup Olive oil
4 tablespoon Fresh lime juice, (up to 6)
1 teaspoon Cumin powder
Salt
1 Fresh jalapeno peppers,
seeded, (up to 2) finely
minced
10 ounce Frozen corn kernels, thawed
1 small Red and yellow bell pepper,
seeded, into 1/4inch dice
One half cup Pimento stuffed green
spanish olives, chopped
2 Tomatoes, seeded, cut into
One half inch dice
12 lg Cooked shrimp, halved along
the back
One half cup Packed cilantro, chopped
Mesclun lettuce, washed
One half cup Pitted jumbo ripe black
olives, slivered

Bring the salted water to a boil. Add the rice, cover and simmer over low
heat for 12 to 15 minutes or until just done. Immediately drain the rice
when tender, rinse under cold water to stop the cooking process and drain
again. Pat dry and set aside until later.

In the bottom of a mixing bowl stir together the olive oil, lime juice,
cumin, salt and jalapeno peppers. Add the rice to the dressing along with
corn, bell peppers and olives; adjust the seasoning.

In a separate mixing bowl combine the tomatoes with the shrimp and
cilantro.

On each dinner plate arrange a bed of lettuce. Center rice and corn salad
over the top. Place the shrimp in the center and garnish with black olives.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer 4paws@netrax.net by TVFN Website on May 11,
1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6693 Posted to MCRecipe
Digest V1 #609 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997