Soak wooden skewers in water for 30 minutes, prior to making skewers.
Mix olive oil, lime juice, and salt together in a small bowl. Pour over shrimp and toss to coat. Let sit while you are cutting the pineapple and avocado, about 10 minutes.
Thread 2 pieces shrimp, 2 pieces pineapple, and 2 pieces avocado onto each skewer.
Lightly oil grill grates with high heat oil, like grapesseed oil. Heat grill to medium heat, about 400 degrees.
When ready, add skewers with space in between each, and cook for 3-4 minute each side. Shrimp should be pink and char marks should be on avocado and pineapple.
Remove from grill.
Whisk together vinaigrette ingredients and pour over warm skewers.
Top with generous amount of flaky sea salt (important!), cilantro, and toasted sesame seeds.