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
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
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.