In a medium bowl combine all of the marinade ingredients and toss together with shrimp. Let sit in the refrigerator while you prepare the grill.
Prepare grill and soak wooden kabob sticks in water if you haven;t already pre-soaked.
In a large saute pan over medium heat cook bacon until fat is rendered and bacon is cooked through. Remove from pan and drain on paper towel or wire rack. Leave bacon grease in pan.
Add onion and garlic to pan and saute for 1-2 minutes.
Add corn and saute another 2 minutes.
Add cherry tomatoes and saute for about 3 minutes to soften and release juices.
Return bacon back to pan and combine.
Salt and pepper to taste. Let sit on low heat until shrimp are ready.
Remove shrimp from marinade and thread 4 shrimp on each kabob stick.
Grill until cooked through. Shrimp should be opaque. Serve with corn mixture, cilantro and squeeze of lime.