Cook pasta in large sauce pan as directed on package, adding peppers to boiling water the last 2 min.; drain. Rinse with cold water; drain well. Toss pasta mixture with mayo in large bowl. Add shredded cheese and dressing; mix lightly. Refrigerate 20 min. Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp turn pink. Place lettuce on 4 plates; top with pasta salad, shrimp skewers and parmesan.

Submitted by: Vickie Leiker