In a 9x9 inch glass baking dish, whisk together the Good Seasons mix, water, Colavita Olive Oil and Balsamic Vinegar, until blended. In small microwave-safe dish, heat chutney on high 30 seconds, then whisk into the dressing. Pour 1/3 cup into a small bowl and set aside. Add the shrimp to remaining dressing and coat well. Cover and refrigerate 15-30 minutes. Meanwhile wash lemons and cut into 1/8 inch slices, then cut in half. Cut dried apricots in half. If using wooden skewers, soak in water to prevent burning. Spray grill or broiler rack with non-stick vegetable spray. Heat grill or broiler to medium-high. To assemble, thread 2 shrimp on skewers. Fold lemon slice around apricot and thread onto next skewer. Repeat to fill skewer equally. Tie the herb sprigs at the bottom with wire or string to use as a basting brush. Grill or broil skewers 4 minutes per side brushing with reserved dressing. Shrimp should be pink on both sides. Place equal amount of skewers on 4 dinner plates (the amount depends on the length of skewers used). Garnish with lemon wedges and olives.