Ready in 30 minutes, these kabobs call for shrimp, sugar snap peas and cherry tomatoes brushed with a kicky Sriracha-based sauce.
In a small bowl combine mayonnaise, rice vinegar, Asian chili sauce, grated ginger and sugar. Thread shrimp, pea pods, and tomatoes on 10-inch metal skewers*. Brush generously with mayonnaise mixture.
On a covered grill, grill kabobs directly over medium heat for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling.
If using wooden skewers, soak in water 30 minutes before using.