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1. In a small bowl combine mayonnaise, rice vinegar, Asian chili sauce, grated ginger and sugar. Thread shrimp, pea pods, and tomatoes on 10-inch metal skewers*. Brush generously with mayonnaise mixture.
2. On a covered grill, grill kabobs directly over medium heat for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling.