Soak the wooden skewers in water for at least 30 minutes before grilling.

Rinse shrimp and pat dry with paper towels.

Place shrimp in a large shallow dish, and sprinkle on Sriracha-Lime Seasoning. Toss gently until each shrimp is well coated. Feel free to adjust the amount of seasoning.

Refrigerate the shrimp for 20-30 minutes while you prepare the pineapple.

Thread the shrimp and pineapple alternately onto the skewers.

Preheat your grill on medium-high heat. Brush the grate with oil. Grill the skewers for 2-3 minutes per side, or until nicely charred and the shrimp are no longer pink.

Sprinkle with chopped cilantro and some flaky sea salt (if needed), and a little more Sriracha-Lime Seasoning. Serve hot, with lime wedges on the side.