1.To make the chilli dipping sauce: Place ingredients in screw-top jar; shake well.
2.Cut squid hoods down centre to open out;score inside in diagonal pattern. Halve hoods lengthways; cut each piece into three strips. Thread one strip onto each skewer; place, in single layer, in large shallow dish.
3.Combine sauce, rind and oil in small bowl; pour over squid, season. Cook squid on heated oiled grill plate (or grill or barbecue).
4.Serve skewers with chilli dipping sauce.
Cover one end of 48 bamboo skewers in foil to prevent scorching during cooking. Or, if you have time, soak the skewers in cold water for 30 minutesNote