Summertime Shrimp and Rice Bowls

Description
Makes 4 servings.

Ingredients

 * 1 pound medium shrimp, peeled and de-veined
 * 3 cups hot cooked rice
 * 1 x 11-ounce can corn, drained
 * ¼ cup drained and chopped sun-dried tomatoes in oil, reserving oil
 * 1 cup shredded Italian cheese blend
 * ¼ cup plus 1 tablespoon slivered fresh basil leaves
 * ½ teaspoon salt

Directions

 * 1) Thread shrimp on skewers.
 * 2) To broil in oven:
 * 3) place on broiler rack coated with cooking spray.
 * 4) Brush Shrimp with oil reserved from tomatoes.
 * 5) Broil 4 to 5 inches from heat 4 minutes.
 * 6) To cook on outdoor grill:
 * 7) brush shrimp with reserved oil from tomatoes.
 * 8) Cook skewered shrimp over hot coals 4 minutes.
 * 9) Turn and brush with additional oil.
 * 10) Grill 4 to 5 minutes or until done.
 * 11) In large bowl, combine rice, corn, tomatoes, cheese, basil and salt.
 * 12) Spoon into individual bowls.
 * 13) Top rice with shrimp.