Summertime Shrimp and Rice Bowls

Description
Makes 4 servings.

Ingredients

 * 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 teaspoon salt

Directions

 * 1) 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.
 * 2) 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.
 * 3) 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.