Mix honey, orange juice, green onion, soy sauce, curry powder, lemon peel and garlic powder in small bowl. Reserve 1/3 cup of the marinade to prepare dipping sauce. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.
Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 grape tomato and 1 shrimp onto each small skewer.
Grill over medium heat 2 to 4 minutes or until shrimp are cooked through, turning occasionally. Mix reserved marinade and apricot jam in small microwavable bowl. Microwave on HIGH 2 minutes, stirring after 1 minute. Serve shrimp skewers with dipping sauce.