Latin Shrimp, Rice and Corn Salad

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1 3/4 cups salted water

1 cup long grain "aromatic rice" like Texmati

1/2 cup olive oil

4 to 6 tablespoons fresh lime juice

1 teaspoon cumin powder

Salt

1 to 2 fresh jalapeno peppers, seeded and finely minced

1 package (10 ounces)frozen corn kernels, thawed

1 small red, and yellow bell pepper, seeded and cut into 1/4-inch dice

1/2 cup pimento stuffed green Spanish olives, chopped

2 tomatoes, seeded and cut into 1/2inch dice

12 large cooked shrimp, halved along the back

1/2 cup (packed) cilantro, chopped

Mesclun lettuce, washed

1/2 cup pitted jumbo ripe black olives, slivered