Spiralize 4 small zucchini, ends trimmed using the fattest noodle blade to create zoodles then add to a colander set atop a bowl. Lightly salt then toss and place in the refrigerator for 30 minutes to an hour to drain excess liquid. Remove zoodles from refrigerator then pat dry. Meanwhile, add 1/4 cup + 3 tbsp sweet chili sauce, 1/4 cup reduced-sodium Tamari or soy sauce, and 1-1/2 tsp sesame oil to a lg bowl then whisk to combine. Spoon 1/2 the sauce into a small dish and reserve, then add 3/4 lb 16/20-count jumbo shrimp, peeled, deveined and patted dry to the remaining sauce in the bowl and toss to coat. Heat a large, 12" skillet over medium heat then spray with nonstick spray. Add half the shrimp then saute for 2 minutes on the first side, and flip. Spoon a bit of the reserved sauce on top of the now cooked side then continue to saute for another 1-2 minutes, or until cooked through. Remove to a plate. Respray skillet then add remaining shrimp and cook, repeating spooning sauce over the second side, and remove to the plate. Turn heat up to medium-high then add zoodles and saute for one minute. Spoon desired amount of remaining reserved sauce into the skillet, depending on how saucy you want the zoodles, then toss to coat and continue to saute until zoodles are crisp-tender, 1-2 additional minutes. Add shrimp back into the skillet to warm through then scoop into bowls and serve.