Place black peppercorns and szechwan peppercorns in a small skillet on medium heat.

Cook for 1 minute, or until fragrant.

Pour into a mortar and pestle with sea salt.

Grind to a fine powder.

Pour onto a plate and set aside.

Heat a grill pan on high heat or preheat the grill to medium-high.

Thread a shrimp onto each skewer, tail end first.

Roll in pepper mixture to coat.

Cook for 1-2 minutes each side, until shrimp are pink and cooked through.

Serve the shrimp skewers with a squeeze of lime juice.