PLACE dressing, jalapeno peppers and cilantro in blender container; cover. Blend until smooth.
ARRANGE shrimp and vegetables alternately on skewers, using 1 large or 2 small skewers for each serving. Place in large shallow pan. Pour 1-1/2 qt. of the dressing mixture over kabobs (or 1/3 cup for trial recipe). Cover; refrigerate for at least 15 minutes or up to 1 hour. Remove kabobs from marinade; discard marinade.
GRILL kabobs for 3 to 4 minutes on each side or until shrimp turn pink.
FOR each serving: Toss 2 cups lettuce, 1/2 cup tomatoes and 2 Tbsp. Parmesan cheese with 1/3 cup of the remaining dressing mixture. Place on salad plate; top with 1 large or 2 small kabobs.