Whisk together teriyaki sauce, lime juice, soy sauce, ginger, garlic and red pepper flakes in large bowl; set aside. Add shrimp to bowl, tossing with mixture. Cover; refrigerate 30 minutes.
Preheat grill to medium. Thread shrimp onto 12 (8-inch) skewers.**
Grill, covered with grill lid, on grill rack coated with nonstick cooking spray, 3 to 5 minutes on each side or until shrimp turn opaque. Sprinkle with toasted sesame seeds to serve.
*Chill time extra **If using wooden skewers, soak at least 30 minutes to prevent burning while grilling.
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