In a large bowl, combine shrimp, tomatoes, olives and dressing, tossing well. (At this point, mixture may be covered and refrigerated up to 24 hours).
Cut cheese into 1/2-inch cubes. Skewer 1 olive, 1 shrimp, 1 cube cheese, 1 basil leaf and 1 tomato on each cocktail skewer. Arrange on a serving platter. (May be covered and refrigerated up to 2 hours before serving.) Makes 4 dozen appetizers, 24 servings (2 skewers each).