In a large bowl, combine the olive oil, honey, Sriracha sauce, soy sauce, garlic powder, salt, and black pepper. Mix well to create a marinade.

Add the shrimp to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to develop.

If you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

In a small bowl, mix the Greek yogurt, minced garlic, lemon juice, and dill. Season with salt and pepper to taste. Set aside in the refrigerator to chill.

Preheat your grill to medium-high heat.

Thread the marinated shrimp onto the skewers, leaving a little space between each shrimp for even cooking.

Place the skewers on the preheated grill. Grill for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook them.

Once grilled, remove the shrimp skewers from the grill and sprinkle with sesame seeds. Serve hot with the garlic yogurt sauce on the side for dipping.