Prepare a clean, hot grill. In a bowl, combine garlic and Sriracha and whisk in oil. Season with salt and pepper and marinate shrimp for 30 minutes. Remove shrimp from marinade and build satays, 3 shrimp per skewer. Grill until cooked through, about 3 minutes. Drizzle lime juice over shrimp while grilling. Meanwhile, in a bowl, combine yogurt, Dijon mustard, coriander, ginger and season. Toss fennel and peas with dressing and add lime zest, Check for seasoning. To serve, place salad in center of plate and top with shrimp satay.