Prepare grill to medium hot. Soak 6 wooden skewers in water for 5 minutes. Toss shrimp with vegetable oil. Thread shrimp (6 pieces each) onto the skewers While grill is heating prepare the vegetables for the salad. Rinse Boston lettuce, remove 6 large outer leaves and set aside, chop remaining lettuce. Combine lettuce, green onion, peas, carrots, cucumber and basil with 3/4 cup T. Marzetti Asian Ginger Salad Dressing. Toss well. Arrange larger Boston lettuce leaves on a platter and top with salad mixture. Spray grill with non-stick cooking spray for the grill. Grill shrimp for 5 to 6 minutes or until shrimp are opaque; turning half way through grilling time, and brushing with 1/4 cup remaining T. Marzetti Asian Ginger Salad Dressing the last minutes of cooking. Serve shrimp over arranged salad platter, offer additional T. Marzetti Asian Ginger salad dressing if desired. Serving Suggestion: Sprinkle all with T. Marzetti Asian Sesame Salad Accents.