Pound the garlic, ginger, chile, and sugar to a paste using a mortar and pestle (or food processor). Add soy sauce, oils, lime juice and salt. Place shrimp in a plastic bag with marinade, and marinate in the refrigerator for 8 hours.
Thread the shrimp onto soaked bamboo skewers, alternating with cherry tomatoes and zucchini as desired. Preheat grill to medium high, brush grate clean and mist or brush with oil, immediately placing kabobs on oiled grate. Grill shrimp for about 3 minutes, and then remove to serving platter, sprinkling with cilantro leaves.
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