“Rice to the Rescue!” Recipe Contest Grand Prize Winner - Edwina Gadsby Yield: Makes 4 servings.

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   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 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.

Meal Part: Main Dish   Preparation: One-Dish Meal, Quick and Easy   Main Ingredient: Fish/Seafood, Cheese, Vegetables   Cuisine Type: American

Nutrition Facts Calories 447   % Daily Value* Total Fat 11g Cholesterol 241mg Sodium 912mg Total Carbohydrate 53g Dietary Fiber 4g Protein 37g