1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
1-1/2 cups instant brown rice, uncooked
1 each zucchini and red pepper, finely chopped
1-1/2 cups 25%-less-sodium chicken broth
1 green onion, thinly sliced
Make It
Heat barbecue to medium-high heat.
Toss shrimp with 2 Tbsp. dressing; let stand 10 min. Meanwhile, stack 3 (14-inch) squares of foil; fold in half. Double fold 2 opposite sides; open to make pouch. Fill with rice, zucchini, peppers, broth and remaining dressing. Double fold top to seal, leaving room for heat circulation inside.
Grill packet 10 to 15 min. or until most of the liquid is absorbed. Remove from barbecue; let stand 5 min. Meanwhile, drain shrimp; discard dressing. Thread shrimp onto 4 skewers. Grill 5 min. or until shrimp turn pink, turning occasionally.
Empty rice packet onto platter; top with shrimp and onions.
