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1
Heat gas or charcoal grill. In small bowl, mix lemon juice and oil. Onto 4 (12- to 14-inch) metal skewers, thread shrimp.
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2
Carefully oil grill rack. Place kabobs on grill. Cover grill; cook over medium heat 6 to 10 minutes, turning once and brushing frequently with lemon juice mixture, until shrimp are pink.
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3
Meanwhile, make salad mix as directed on bag. Add shrimp; toss gently. Sprinkle with Parmesan cheese. Serve immediately.
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