In A Bowl, Combine The Soy Sauce, Lemon Juice, Chili Sauce And Ginger; Mix Well. Pour Half Into A Large Resealable Plastic Bag; Add The Shrimp. Seal Bag And Turn To Coat; Refrigerate For 2 Hours. Cover And Refrigerate Remaining Marinade. Drain And Discard Marinade From Shrimp. Thread Onto Metal Or Soaked Wooden Skewers. Grill, Uncovered, Over Medium Heat For 6-8 Minutes Or Until Shrimp Turn Pink, Turning Once. Serve With Reserved Marinade.