Zesty Lime Shrimp and Quinoa Bundles

• 1/4 cup Kraft Italian Zesty Lime Dressing
• 1 Tbsp. grated gingerroot
• 2-2/3 cups cooked quinoa, divided
• 2 cups sugar snap peas, trimmed
• 4 green onions, chopped
• 1 lb. (450 g) frozen uncooked cleaned (with tails left on) large shrimp

1. Heat barbecue to medium-high heat.
2. Mix dressing and ginger until blended.
3. Spoon 2/3 cup quinoa onto each of 4 large sheets heavy-duty foil; fold up all sides of each foil sheet to make rim.
4. Top quinoa with peas, onions and shrimp.
5. Drizzle with dressing mixture.
6. Fold foil to make 4 packets.
7. Grill 10 to 12 min.
8. or until shrimp turn pink and quinoa is heated through.
9. Cut slits in foil to release steam before opening packets.

italian zesty, gingerroot, quinoa, sugar snap peas, green onions, shrimp

Taken from www.kraftrecipes.com/recipes/zesty-lime-shrimp-quinoa-bundles-181711.aspx (may not work)