In a small bowl combine mayonnaise, chili sauce, Sriarcha and honey, mixing well. Set aside.
Thread shrimp on metal or wooden soaked wooden skewers. Brush evenly with olive oil; season with salt and pepper. Grill shrimp on a lightly greased grill rack, covered with grill lid, 2 minutes per side or until shrimp turn pink. Serve over slaw and drizzle with chili sauce.
Notes
Testing note: I used the package Asian slaw mix in the produce section with all of the lettuces and bagged slaws.