Easy grilled shrimp and rice skewers make for a quick, delicious outdoor meal with minimal cleanup.
Preheat grill to medium-high heat. Meanwhile, soak 4 wooden skewers in water. Toss shrimp with 1/4 cup of the dressing. Let stand 10 minutes to marinate. Drain; discard marinade. Place shrimp evenly on skewers.
Layer three (14-inch) squares of foil. Fold foil in half. Double fold the 2 opposite sides to make a pouch. Place rice, zucchini and peppers in pouch. Gradually add chicken broth and remaining 1/4 cup dressing. Double fold foil at top of pouch to seal, leaving room for air to circulate inside pouch.
Place foil packet on grate of grill; cover grill with lid. Grill 10 to 15 minutes. or until most of the liquid has been absorbed. Let stand 5 minutes. Meanwhile, place skewers on grill. Grill 5 minutes or until shrimp turn pink. Place rice mixture on serving platter; top with shrimp. Sprinkle with onions.
If you don’t have skewers, add the raw shrimp to the foil packet along with the remaining ingredients, then grill as directed.
To use your oven, preheat the oven to 350°F. Assemble the foil packets as directed. Bake 15 min. Remove from the oven; let stand 5 min. Meanwhile, cook the shrimp on a grill pan which has been preheated on medium-high heat. Cook 3 min. on each side or until the shrimp turn pink. Serve as directed.