Summertime Shrimp and Rice Bowls

• 1 lb medium shrimp, peeled and deveined
• sriracha Asian chili sauce
• salt
• 3 cups hot cooked rice
• 1 (11 ounce) can corn, drained
• 14 cup drained and chopped sun-dried tomato packed in oil, reserving oil
• 1 cup shredded Italian cheese blend
• 14 cup plus 1 tablespoon slivered fresh basil leaf
• salt

1. Season shrimp with salt and toss to coat in sriracha; thread shrimp on skewers.
2. To broil in oven, place on broiler rack coated with cooking spray.
3. Brush shrimp with oil reserved from tomatoes.
4. Broil 4 to 5 inches from heat 4 minutes.
5. (To cook on outdoor grill, brush shrimp with reserved oil from tomatoes.
6. Cook skewered shrimp over hot coals 4 minutes.
7. Turn and brush with additional oil.
8. Grill 4 to 5 minutes or until done.)
9. In large bowl, combine rice, corn, tomatoes, cheese, basil and salt.
10. Spoon into individual bowls.
11. Top rice with shrimp.

shrimp, chili sauce, salt, rice, corn, tomato, italian cheese blend, basil leaf, salt

Taken from www.food.com/recipe/summertime-shrimp-and-rice-bowls-464161 (may not work)