Combine all the dry spices and coat the shrimp with the dry rub evenly, set aside.
In a separate bowl, combine the hot sauce, rice wine vinegar and honey, set aside. Heat a large griddle pan to medium heat and line with heavy aluminum foil.
While the griddle is heating up, skewer the shrimp onto the skewers, about 6 or 7 per skewer. Do not crowd the shrimp. Drizzle the hot griddle with about 2 tablespoons of canola oil, lay the skewers flat onto hot griddle, cook for about 2 to 3 minutes per side, brushing and basting with the hot sauce glaze. The shrimp should be pretty much done.
Optional: Squeeze some lime juice over the shrimp before serving.
I like to serve the shrimp with rice or over a fresh salad.