Shelly's Recipe

SHRIMP AND RICE BOWLS

Category: Fish and Seafood

3 cups cooked hot rice
1 (11 oz) can sweet corn, drained
1/4 cup drained and chopped oil-packed, sun-dried tomatoes, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tbsp slivered fresh basil leaves
1/2 tsp salt, divided
1 lb medium shrimp, peeled and deveined

IN a large bowl, combine first 6 ingredients. Spoon into individual bowls. Brush shrimp in reserved sun-dried tomatoes oil and broil or grill 4-5 inch from heat source for 4 minutes on one sides, turn and brush with additional oil, grilling 4 minutes more or until shrimp are done. Serve on top of rice bowls. Serves 4