Zingy Shrimp Kebabs!

Barbecue season, I fear, is coming to a close, but there's still some time left for a few more grilling nights before fall sets in.  After I made firecracker shrimp, I had some leftover sweet chili dip and still had all the makings for the spicy marinade, so I thought I'd try making some spicy kebabs.  They turned out reaaaaaally spicy, so next time I plan on decreasing the amount hot sauce so they aren't so overwhelming.  The original recipe for the spicy marinade can be found here (those firecracker shrimp are so incredible and easy to make), but here's the altered recipe to be less spicy for kebabs.  If you want them to be super hot, though, switch the amount of hot sauce and sugar:

What you'll need for the marinade(for about 20-ish shrimp):
1 tbsp of Siracha or Hot Sauce
1 tbsp Soy Sauce
1/2 tbsp Rice Vinegar
1 tsp Sesame Oil
3 cloves of garlic
zest & juice of 1/2 a lime
3 tbsp of sugar/simple syrup
Salt and pepper to taste

What you'll need for the kebabs:
Kebab sticks
Various fruit/veggies. I used:
Pineapple
Red & Yellow Peppers
Onions
Shrimp


Thaw the shrimp (if frozen), remove the shells, and then marinate for 15-20 minutes.  While they're marinating you can cut up your fruit and veggies into kebab sizes chunks, and soak your kebab sticks in water to prevent them from burning on the grill.  Once you're done prepping, skewer all your goodies, heat up the grill, and throw 'em on the barbecue.  Grill until the shrimp are opaque white.  You should definitely serve with this dipping sauce.