Toss shrimp with 1/4 cup dressing. Let stand 10 min. Drain; discard dressing. Thread shrimp evenly onto 4 skewers.
Stack 3 (14-inch) squares of foil. Fold foil in half, then double-fold 2 opposite sides to make pouch. Spoon rice, zucchini and peppers into pouch. Gradually add broth and remaining dressing. Double-fold foil at top of pouch to seal.
Grill packet 10 to 15 min. or until liquid is absorbed. Remove from grill. Let stand 5 min. Meanwhile, grill shrimp skewers 5 min. or until shrimp turn pink.
Spoon rice mixture onto platter; top with shrimp and onions.
As with most shellfish, fresh shrimp should be cooked briefly to avoid a tough rubbery texture. When grilling peeled and deveined shrimp, cook just until they turn pink and begin to curl - only a few minutes.
Use Your Oven
Heat oven to 350°F. Assemble and fill foil packet as directed. Bake 15 min. Remove from oven; let stand 5 min. Meanwhile, cook shrimp on hot grill pan on medium-high heat 3 min. on each side or until shrimp turn pink. Serve as directed.
Prepare as directed, except make 4 individual foil packets, filling each packet with 1/4 of the each ingredient. This way each family member can customize his/her own packet by adding or omitting ingredients as desired.
This delicious low-calorie low-fat main dish provides can help you eat right.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.