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Summertime Shrimp and Rice Bowl

1 pound medium shrimp, peeled and deveined
3 cups hot cooked rice
1 (11-ounce) can corn, drained
1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 tsp. Salt

Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush shrimp with oil reserved from tomatoes. Broil 4 to 5 inches from heat 4 minutes. To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional oil. Grill 4 to 5 minutes or until done. In large bowl, combine rice, corn, tomatoes, cheese, basil, and salt. Spoon into individual bowls. Top rice with shrimp. Makes 4 servings.

 


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