Latin Shrimp, Rice And Corn Salad

Recipe Ingredients

1 3/4 cups	414ml	Salted water
1 cup	160g / 5.6oz	Long-grain aromatic rice - like Texmati
1/2 cup	118ml	Olive oil
4 tablespoons	60ml	Fresh lime juice - (to 6 tbspns)
1 teaspoon	5ml	Cumin powder
		Salt - to taste
1		Fresh jalapeno pepper - (to 2) - seeded, minced fine
1		Frozen corn kernels - (10 oz) - thawed
1		Red bell pepper - seeded, and (small)
		Cut into 1/4" dice
1		Yellow bell pepper - seeded, and (small)
		Cut into 1/4" dice
1/2 cup	73g / 2.6oz	Pimento stuffed green Spanish olives - chopped
2		Tomatoes - seeded, and
		Cut into 1/2" dice
12		Cooked large shrimp - halved along back
1/2 cup	8g / 0.3oz	Cilantro - (packed) - chopped
		Mesclun lettuce - washed
1/2 cup	118ml	Pitted jumbo ripe black olives - slivered

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6693 broadcast 05-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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