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Published: Tuesday, 10/1/2002

Shrimp and Rice Bowls

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 toma-

toes in oil, reserving oil

1 cup shredded Italian cheese blend

1/4 cup plus 1 tablespoon slivered fresh basil

leaves

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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