Title: Latin Shrimp, Rice and Corn Salad (Mf)
Categories: Seafood-sal, Rice-sal, Meal-sal
Yield: 4 Servings

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

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 MC-Recipe
Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997