Add marinade ingredients to a Ziploc bag. Shake to combine then add the shrimp and toss until they're coated. Marinate for 30 minutes - 1 hour. Don't leave them too long or their texture can change.
If using wooden skewers, soak them for 30 minutes to prevent burning and splintering.
While the shrimp are marinating, you can prep your other ingredients. Spiralize the zucchini on the medium setting and add to a bowl, along with the arugula.
Add the dressing ingredients to a small bowl and mix using a spoon.
Once the shrimp are done marinating, thread them onto the skewers. Preheat your BBQ/grill to high, and grill for 2 min/side with the lid down (I like mine with a little char) or until they're cooked to your liking.
Pour the dressing over the zoodles and arugula and toss to coat. You can take the shrimp off the skewers or leave them on. Serve immediately.
Every BBQ/grill/grill pan is different, so please take my cooking time as a guideline only and ensure that your shrimp are cooked to your liking. I use a gas BBQ.