• Whisk hot chili paste, honey, fish sauce, vinegar, garlic, and 2 tsp of sesame oil in a medium sized bowl.
• Add shrimp, toss to coat, and transfer to fridge to marinate for 30 minutes.
• Heat 1 tbsp. avocado oil in a large non-stick skillet over medium-high heat until shimmering.
• Working in two batches if needed, arrange shrimp in skillet in a single layer and cook undisturbed for 3 minutes.
• Turn shrimp over and cook for another 30-60 seconds. The marinade will have darkened as the sugars caramelized, don't worry about that.
• Transfer shrimp to a platter and reserve any leftover sauce.

To serve:

• Arrange cucumbers on platter next to shrimp and season with salt and 1 tsp sesame oil.
• Arrange lettuce leaves and cilantro on platter so that each component is visible and easily accessible.
• Place diced cashews in a small bowl.
• Drizzle remaining sauce in the pan over the shrimp and finish with a squeeze of lime.
• Serve and enjoy!