Recipe: Mexican Corn and Rice Salad with Jumbo Shrimp

MEXICAN CORN AND RICE SALAD WITH JUMBO SHRIMP

FOR THE SALAD:
2 cups brown rice, cooked
1 cup kernel corn
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
1/4 cup minced scallions
1/3 cup chopped pimento-stuffed olives
FOR THE DRESSING:
1/2 cup salsa (medium hot)
3 tbsp. olive oil
1/2 lime juice and grated peel
1/2 tsp. cumin
TO SERVE:
10 jumbo shrimp, cooked, peeled and chilled
4 sprigs cilantro

Mix together brown rice, corn, red and green peppers, scallions and olives.

Whisk together salsa, olive oil, lime juice and rind, and cumin; pour over rice mixture, tossing to combine. Chill.

TO SERVE:
Divide rice mixture evenly between four plates, forming a 5-inch circle that is 3/4 inch thick. Half shrimp and arrange in a circle on top of the rice, five halved shrimp per serving. Place cilantro spring in center.

Servings: 4
Source: The Association for Dressing and Sauces