Asian Shrimp Kabobs

In a medium bowl, combine lime juice, soy sauce, 2 tablespoons oil, honey, ginger, garlic, lime zest and red pepper flakes. Add shrimp; stir to coat. Cover and refrigerate for 30 minutes. Meanwhile, soak eight 10-inch wooden skewers in water. In a bowl, combine red bell pepper squares, pineapple chunks, sugar snap peas and remaining 2 teaspoons oil.

Spray grill grate with nonstick cooking spray. Heat grill to medium heat. 

Drain shrimp from marinade and discard marinade. Starting and ending with shrimp, thread 3 to 4 shrimp, pea pods, pineapple and red bell peppers onto skewers. Grill for 4 to 5 minutes per side or until shrimp are opaque. 