Combine mayonnaise, Sriracha sauce, sugar, and rice vinegar in a small bowl to make the sauce.

Mix chopped tomato, avocado, fresh cilantro, and lime juice in a medium bowl to prepare the relish.

Cover and refrigerate the relish.

Heat a non-stick grill pan or skillet to medium-high heat.

Sprinkle shrimp with salt, pepper, onion powder, garlic powder, and dried basil.

Place shrimp in the grill pan in a single layer.

Grill shrimp for about 5 minutes per side, until opaque and cooked through.

Assemble the lettuce wraps by layering lettuce leaves with a few grilled shrimp.

Top with the tomato-avocado relish and drizzle with the Bang-Bang sauce.

Sprinkle with lime zest.

Wrap and enjoy!

Serve warm or cold.