COOK pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well. Place in large bowl.
ADD mayo; mix lightly. Stir in shredded cheese and dressing. 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 are done.
COVER 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.
