1. HEAT grill to medium-high heat. Reserve 2 Tbsp. dressing. Thread shrimp and onions alternately onto 4 skewers; thread lemon wedges onto ends. Brush with remaining dressing.
2. GRILL 6 to 8 min. or until shrimp turn pink, turning occasionally. Meanwhile, mix reserved dressing with olives and tomatoes.
3. SERVE kabobs topped with olive mixture.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 3-4
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. uncooked large shrimp, peeled, deveined
1 small red onion, cut into 1-inch chunks
1 lemon, cut into 8 wedges
1/4 cup chopped black olives
1/4 cup chopped tomatoes
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