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Mexican Corn & Rice Salad with Jumbo Shrimp

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
1/2 cup salsa (medium hot)
3 tablespoons olive oil
1/2 lime juiced and grated peel
1/2 teaspoon ground cumin
10 jumbo shrimp, cooked, peeled and chilled
4 sprigs cilantro

1. Mix together brown rice, corn, red and green peppers, scallions and olives.
2. Whisk together salsa, olive oil, lime juice and rind, and cumin; pour over rice mixture, tossing to combine. Chill.
3. Divide rice mixture evenly between four plates, forming a 5-inch circle that is 3/4-inch thick.
4. Half shrimp and arrange in a circle on top of the rice, five halved shrimp per serving.
5. Place a cilantro sprig in center of each serving.

Makes 4 servings.

Recipe provided courtesy of The Association For Dressings and Sauces.