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MIX salad dressing mix, oil, vinegar, bourbon, Creole seasoning and hot pepper sauce until well blended. Pour over shrimp and vegetables; cover. Refrigerate 1 hour to marinate. Drain; discard dressing mixture.
ARRANGE shrimp and vegetables on skewers.
GRILL kabobs over medium-hot coals for 6 to 8 minutes or until shrimp turn pink and vegetables are tender-crisp, turning once.
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