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.
Arrange shrimp and vegetables on skewers.
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.
Prep Time: 20 minutes plus marinating.
Grilling Time: 15 minutes.
*Note: For an extra-special presentation, leave the tails on the shrimp.