Maragarita shrimp and vegetables kabobs

1/4 cup tequila
1/4 cup lime juice
1 envelope Good Seasons Italian or Zesty Italian
Salad Dressing Mix
1/2 cup oil
1 pound medium shrimp, cleaned
Assorted cut-up fresh vegetables: red peppers, onions, zucchini, yellow summer squash, mushrooms

1. Mix tequila, juice, salad dressing mix and oil in cruet or small bowl as
directed on envelope. Pour over shrimp and vegetables; cover. Refrigerate
1 hour to marinate. Drain; discard dressing.
2. Arrange shrimp and vegetables on skewers.
3. Place kabobs on greased grill over hot coals. Grill 10-15 minutes or until
shrimp turn pink and vegetables are tender-crisp, turning once. Serve with
rice, if desired.