Preheat oven to 425°. Spray 2-quart baking dish with cooking spray. In medium bowl, toss shrimp, 1 tablespoon oil and wine; let stand 10 minutes.
In medium bowl, stir garlic, tomato, shallot, lemon juice, seasoning, lemon zest, remaining 1 tablespoon oil, ⅛ teaspoon salt and ¼ teaspoon pepper.
Transfer shrimp to prepared dish; top with tomato mixture. Bake 12 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°.
Cook rice as label directs; serve shrimp scampi over quinoa and brown rice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.