1/4 cup olive oil

2 tablespoons vinegar

2 tablespoons water

2 pounds large shrimp, peeled and deveined

5 cups assorted fresh vegetable pieces, such as yellow squash, zucchini and red bell pepper

1. Mix Marinade Mix, oil, vinegar and water in small bowl. Place shrimp and vegetables in 2 separate large resealable plastic bags. Pour half of the marinade into each bag; turn to coat well.

2. Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard shrimp marinade; reserve vegetable marinade. Alternately thread shrimp and vegetables onto skewers.

3. Grill over medium heat 6 to 8 minutes or until shrimp turn pink, turning frequently and basting with reserved vegetable marinade.