PREHEAT oven to 450°F or grill to medium-high. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.
CENTER one-fourth of mixture on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food.
OR GRILL 8 to 10 minutes in covered grill.