Peel the celery stalk and dice. Add celery, peeled garlic, sliced and peeled fresh ginger, juice of one orange, juice and zest of half a lime, grapefruit juice, fish sauce, soy sauce, chili, and floral honey to a blender or food processor. Mix to get a silky, fresh sauce.
If you are peeling the shrimps yourself, don't throw away the peel and heads, because they are perfect for fish stock (recipe coming soon)
grill and serve
Thread the shrimp on skewers, about 3 per stick. Place a large pan over high heat or heat your outdoor grill. Lightly brush both sides of the skewered shrimp with olive oil. Place each kabob to a hot pan (without adding any oil to the pan) or hot grill. Cook for 40 - 60 seconds on each side. Serve the grilled shrimp skewers with fresh citrus sauce and optionally serve with cooked basmati rice and sprinkle with fresh cilantro.