Empty lettuce and croutons from salad mix into a bowl; chill. Set salad dressing and Parmesan cheese packets aside.
Peel and, if desired, devein shrimp. Combine shrimp and next 6 ingredients in a bowl; toss to coat. Thread shrimp onto 4 (10") metal skewers. Grill over medium-high heat (350° to 400°) for 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers, if desired.
Lightly toss salad with desired amount of reserved dressing. Divide salad among individual serving plates. Top each salad with 6 shrimp, and sprinkle with reserved cheese.