In a small bowl, combine the salad dressing, honey and garlic.

Set aside 1/2 cup.

Pour remaining marinade into a large resealable plastic bag.

Add the shrimp.

Seal bag and turn to coat.

Refrigerate for 30 minutes.

Cover and refrigerate reserved marinade for basting.

Coat grill rack with cooking spray before starting the grill.

Drain and discard marinade.

Thread shrimp onto metal or soaked wooden skewers.

Grill, uncovered, over medium heat for 1 to 1 1/2 minutes on each side.

Baste with reserved marinade.

Grill 3 to 4 minutes longer or until shrimp turn pink, turning and basting frequently.

*This recipe brought to you courtesy of Grill It.*