SUMMERTIME SHRIMP AND RICE BOWLS checked recipe(s).

Amount	Ingredient
1	11-ounce can corn, drained
1/4 cup	drained and chopped sun-dried tomatoes in oil, reserving oil
3 cups	hot cooked rice
1 pound	medium shrimp, peeled and deveined
1/4 cup	plus 1 tablespoon slivered fresh basil leaves
1/2 teaspoon	salt
1 cup	shredded Italian cheese blend