1 pound medium shrimp, peeled and
3 cups hot cooked rice
1 11-ounce can corn, drained
1/4 cup drained and chopped sun-dried toma-
toes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil
1/2 teaspoon salt
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 for 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.
Yield: 4 servings
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