Japanese Eggplants with Sriracha Shrimp

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4 small Japanese eggplants (about 6 inches)

1 teaspoon olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper

1 pound shrimp (21 to 25 count) cleaned, deveined and diced

1/3 cup rice vinegar

1 tablespoon agave syrup

1/2 cup seeded and 1/4-inch diced red bell pepper

1/4 cup diced snow peas

3/4 cup mayonnaise

2 teaspoons Sriracha hot chili sauce

1 teaspoon sweet chili sauce

1 lime, zested and juiced