HEAT barbecue to medium-high heat. Reserve 2 Tbsp. dressing. Thread shrimp, onions and lemon wedges onto 4 skewers. Brush with remaining dressing.
GRILL 6 to 8 min. or until shrimp turn pink, turning occasionally. Meanwhile, mix reserved dressing with olives and tomatoes.
SERVE kabobs topped with olive mixture.
serving size = 1 kabob (136 g)