Shrimp Veracruz with Rice, Corn & Green Olives

This is fabulously easy to make and so good to eat. Serve with warm flour tortillas or crispy tortilla chips.

Prepare the components of the salad early in the day, then toss in the shrimp just before serving. Serve with wedges of lime and hot sauce – green and red. Drink beer or tequila or make a pitcher of pomegranate margaritas.

Easily doubled for a crowd.

2 cups uncooked long-grain brown rice (or basmati rice) 1-3/4 cups fresh corn kernels, cut from the cob (or 10 ounces frozen corn, thawed) 6 scallions, finely chopped 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped 1 cup coarsely chopped pimiento-stuffed green olives 1 pound very large cooked shrimp 16-ounce jar thick and chunky salsa (mild or medium) 1/3 cup olive oil 1 large lime, grated zest and juice 1-1/2 teaspoons ground cumin 1 teaspoon smoked paprika

Put 6 cups water, 2 cups rice, and 1-1/2 teaspoons salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 30 minutes until rice is just tender. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate 1 hour, stirring occasionally. Mix in scallions, bell peppers, and olives. Blend salsa, olive oil, lime zest, 1 tablespoon lime juice, cumin and smoked paprika. Stir half of the dressing into rice mixture. When ready to serve, add shrimp and remaining dressing to rice salad. Add salt and pepper to taste. Serves 8