For the shrimp: Soak wooden skewers in water for at least 30 minutes. Skewer the lemons and limes with 2 to 3 large shrimp on each stick. Brush with oil so they don't stick to the grill. Either sear on a hot BBQ or under the broiler until shrimp is cooked, about 5 to 7 minutes.
For the chili dip: In a small bowl mix the honey, mustard, and crushed red pepper flakes. Brush over cooked kebabs and serve.
Recipe courtesy of Danny Boome