Mexican Corn & Rice Salad with Jumbo Shrimp

2 C. Brown rice, cooked
1 C. Kernel corn
1/2 C. Diced sweet red pepper
1/2 C. Diced green pepper
1/4 C. Minced scallions
1/3 C. Chopped pimento-stuffed olives
1/2 C. Salsa (medium hot)
3 Tbls. Olive oil
1/2 Lime Juice and grated peel
1/2 Tsp. Cumin
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. Divide rice mixture evenly between four plates, forming a 5-inch circle that is ¾ inch thick. Half shrimp and arrange in a circle on top of the rice, five halved shrimp per serving. Place cilantro spring in center.

Yield: 4 servings.