DO-AHEAD TIP: Marinate shrimp for 30 minutes. If using bamboo skewers, soak them in water for 30 minutes prior to grilling.
In a small bowl, combine salad dressing, honey and garlic; set aside 1/2 cup and pour remainder into a large zipper-topped plastic bag.
Add the shrimp, seal the bag and turn to coat.
Refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
Brush grill rack with olive oil before starting the grill. Drain and discard marinade.
Thread shrimp onto skewers and grill, uncovered, over medium heat for 1 to 1 1/2 minutes per side.
Baste with reserved marinade. Grill 3 to 4 minutes longer or until shrimp turn pink, turning and basting frequently.