1/4 cup Balsamic Vinaigrette Dressing, divided
1 lb. uncooked large shrimp, peeled and 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
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. Grill 6-8 minutes or until shrimp turn pink, turning occassionally. Meanwhile mix reserved dressing with olives and tomatoes. Serve kabobs topped with olive mixture.