In a medium bowl, combine rice, corn salsa, green onions, peppers, olives and cilantro. Set aside. Blend oil, lime juice & zest, cumin, salt & pepper in blender or food processor until smooth. Toss mixture over shrimp, then cover with plastic wrap. Refrigerate rice and shrimp separately in fridge for 30 minutes to marinate flavors and to allow shrimp to "cook" in lime juice. When ready to serve, mix the rice and shrimp together; season with salt and pepper to taste. Let dish come to room temperature and serve.