In a small saucepan, place honey, vinegar, and half of the salt. Bring to a boil, reduce heat, and simmer about 5 minutes. Remove from heat, stir in the crushed red chiles, and and cover to keep warm.

Curve each shrimp into a C shape and put a grape in the middle. Place on skewer so that you spear the shrimp in two spots (above and below the grape). Repeat with remaining shrimp and grapes. You want 5 shrimp and 5 grapes per skewer. Sprinkle with remaining salt.

Heat a grill pan over medium-high heat. Brush with half of the oil. Place 3 of the skewers in the pan and cook, turning several times, until the shrimp are opaque (about 4 minutes total). Do not overcook or the shrimp will be rubbery. Repeat with remaining oil and skewers.

Arrange skewers on serving platter and brush with sauce. Serve remaining sauce for dipping.