Ingredients

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 tomatoes in oil, reserving oil
1 cup shredded Italian cheese blend
1/4 cup plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon salt

Directions

Thread shrimp on skewers. Brush shrimp with oil reserved from tomatoes. Broil in the oven by placing skewers on broiler rack coated with cooking spray. Broil 4 to 5 inches from heat 4 minutes. To cook on outdoor grill, brush shrimp with reserved oil from tomatoes. Cook skewered shrimp over hot coals 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. Serves 4.

Nutritional information per serving: 447 calories, 37 grams protein, 11 grams fat, 53 grams carbohydrate, 4 grams dietary fiber, 241 milligrams cholesterol and 912 milligrams sodium.