Quick, Easy -N- Fast Shrimp and Rice Bowls

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

In large bowl, combine rice, corn, sun-dried tomatoes, cheese, basil and salt. Spoon into individual bowls.

To broil shrimp in oven, place shrimp on broiler rack coated with cooking spray. Brush shrimp with reserved oil from tomatoes. Broil 4 to 5 inches from heat 4 minutes. To cook shrimp on outdoor grill, brush with reserved oil from tomatoes, cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional tomato oil. Grill 4 to 5 minutes or until shrimp are done. Top rice bowls with shrimp.

Makes 4 servings.



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