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. Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.