Shelly's Recipe

SHRIMP AND RICE BOWLS

Category: Casseroles - Seafood

1 lb medium shrimp, peeled and deveined
3 cups hot cooked rice
1 (11 oz) 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 tbsp slivered fresh basil leaves
1/2 tsp salt

Thread shrimp on skewers. Brush with reserved oil from tomatoes. Cook skewered shrimp over hot coals for 4 minutes, turning and brushing with additional oil. Grill 4-5 minutes or until done.

In a large bowl, combine remaining ingredients and spoon into individual serving bowls. Top with shrimp. Serves 4