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Recipe Name: Shrimp Veracruz with Brown Rice, Corn, and Olives Difficulty: Easy
Source: Bon Appetit Serving Size:
Ethnicity: Mexican Comments:
Base: Seafood serve with Black Bean and Espresso Chili and Baked White Polenta with Two Cheeses 
Course: Entree
Preparation Time: 30-60 Minutes

6 Cup(s) water
2 Cup(s) uncooked long-grain brown rice
1 1/2 Teaspoon(s) salt
10 Ounce(s) frozen corn kernels, thawed
6 Each(s) geren onions, finely chopped
1 Each(s) red bell pepper, finely chopped
1 Each(s) green bell pepper, finely chopped
3/4 Cup(s) coarsely chopped pimiento-stuffed green olives
1 Pound(s) deveined peeled large shrimp
16 Ounce(s) jar thick and chunky salsa (medium heat)
1/3 Cup(s) olive oil
1 Tablespoon(s) fresh lime juice
1 1/2 Teaspoon(s) ground cumin
1 Teaspoon(s) grated lime peel
Combine 6 cups water, 2 cups rice, and 1.5 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover,and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.

Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. (Jen's twist: toss shrimp with 2T olive oil and one clove finely chopped garlic and grill shrimp on George about 3 minutes).
Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)

Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer to large platter. Garnish with lime wedges.

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