I ended up using all kinds of random things in the fridge to make the marinade...not quite what the recipe called for. Below is my version...measurements are guesses, since I was just dumping things in. I forgot to take a picture, which is unfortunate because it turned out great. We served over rice and a fresh baby spring mix with fresh pineapple.
2 lb. shrimp (raw, shelled, deveined)
1 garlic clove
3" section fresh ginger
1/2 cup Chili Garlic Sauce
1/2 cup Sweet Chili Lime Sauce (HEB brand)
1/4 cup pineapple juice
1/4 cup canola oil
1/4 cup honey
1/2 tsp Kosher salt
1 tsp freshly-ground black pepper
red, yellow & orange bell peppers (chopped into 1" pieces)
Rinse shrimp in cold water and place in a large Ziploc bag. Combine all ingredients in a large bowl. Whisk thoroughly. Set aside about a cup of the marinade. Pour remaining mixture over shrimp and refrigerate for up to 48 hours.
Thread bell peppers onto a skewer and thread shrimp onto another skewers. When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they've cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink. The peppers will take longer.
Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol' platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.