In a small bowl, whisk together the mayo, Southeast Asia sauce, the juice from 1 lime and a drizzle of canola oil (about 1 tablespoon). Transfer half of the sauce to a small serving bowl and reserve the remaining marinade for coating your kebabs.\nPreheat a grill or grill-pan over medium-high\/high heat. \nSkewer the shrimp, pineapple, mushroom, peppers and onion onto wooden or metal skewers, leaving at least 1-inch at the bottom of each skewer. \nBrush all over both sides of each skewer with creamy Southeast Asia marinade and season with a pinch of kosher salt.\nTransfer kebabs to the grill and grill, flipping once halfway through, until veggies are tender and lightly charred and the shrimp is cooked through, about 3-5 minutes per side. \nRemove kebabs from the grill and transfer to a serving platter. Top with freshly-torn mint leaves and serve alongside reserved creamy Southeast Asia sauce for dipping!