Prepare the shrimp marinade by combining 1/2 cup oil, 3 tablespoons Thai sweet chili sauce, 3 tablespoons chopped fresh cilantro, 1 tablespoon chopped pickled ginger, and 4 smashed garlic cloves in a bowl.

Remove shells from 1 1/4 lbs of large shrimp.

Marinate the shrimp overnight in the prepared marinade.

Preheat grill to medium-high heat.

Grill the marinated shrimp for 3-4 minutes, until shrimp turns pink and cooked through.

Prepare the Avocado & Tomato Salsa: In a food processor, combine 2 tablespoons rice vinegar, 2 tablespoons Thai sweet chili sauce, 1 teaspoon chopped pickled ginger, 1 teaspoon Dijon mustard, and 1 garlic clove.

Puree the salsa ingredients until smooth.

Slowly add 1/4 cup of vegetable oil while pureeing.

In a bowl, combine the pureed salsa with 1 chopped avocado, 1 chopped large tomato, 2 sliced scallions, and 1 tablespoon chopped cilantro.

Season the salsa with salt to taste.

Serve the grilled shrimp with the avocado and tomato salsa and lime wedges.

Garnish with a small sprig of cilantro before serving.