Rinse the shrimp, drain well, and blot dry with a paper towel.
In a large bowl or zipper-top bag, combine the apricot chutney or jam, 1 tablespoon lime juice, 1 tablespoon Sriracha, the olive oil, 2 teaspoons harissa paste, and the salt and pepper. Add the shrimp and gently toss to thoroughly distribute the marinade. (If using frozen shrimp, make sure to completely thaw and drain very well. You can expedite thawing by placing the frozen shrimp in a colander and running under lukewarm water.)
Seal the bag or cover the bowl, and allow the shrimp to marinate in the refrigerator for 6-12 hours.
To make the aioli, in a small bowl combine the mayonnaise, 1 tablespoon lime juice, 1 tablespoon of Sriracha (or less to taste), 1 teaspoon harissa, the Dijon mustard and the honey. Mix well. The aioli may be made up to one day in advance, covered, and refrigerated until ready to use.
When ready to eat, preheat the grill to medium heat. Thread the shrimp onto skewers, and discard the remaining marinade.
Grill the shrimp for about 5 minutes on one side and about 3-4 minutes on the other side or until pink and just cooked through. Be careful not to overcook the shrimp or they will become rubbery instead of moist and tender.
Remove the shrimp to a platter, and serve with the aioli on the side. The shrimp are delicious as an appetizer or a main course.