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In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
Serve with the remaining sauce on the side for dipping and lime wedges.